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Tomatillos add fruity lemon and tomato flavor to salsas, sauces, guacamole and other Mexican cuisine. 2-3 ounce husked fruits mature to green outside with a white, meaty inside. Harvest when the paper-like husk turns brown and breaks open; remove outer husk and wash thoroughly before using. High in Vitamins C and K. Indeterminate
Tomatillo Salsa Verde
1 pound tomatillos husked
½ cup finely chopped onion
1 teaspoon minced garlic
1 Serrano chili pepper, minced
2 Tablespoons chopped cilantro
2 cups water
1 Tablespoon chopped fresh oregano
1½ teaspoons salt, or to taste
Directions: Place tomatillos, onion, garlic, and chili pepper into a saucepan. Season with cilantro, oregano, cumin and salt; pour in lime juice and water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes. Using a blender, carefully puree the tomatillos and water in batches until smooth. Makes 8 servings
Full Sun
Plant 18-30" Appart
75-90 Days Average to Maturity |
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