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Tomatillos dance to the beat of a different salsa

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Though reminiscent of smaller versions of green tomatoes, tomatillos are actually a distant relative of tomatoes and are members of the nightshade family.

They originated in Mexico and are a popular addition to Mexican cuisine, as the tartness pairs well with spicy flavors.

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Tomatillos can be enjoyed steamed, fried or boiled and are grown as annuals throughout the Western Hemisphere in late summer and early fall. The exterior has a papery husk which should be removed before cooking.

Tomatillos are green in color with a white, meaty flesh and are about the size of a large cherry tomato. They are harvested while still unripe, as they are tastier than they would be if allowed to fully ripen.

When purchasing, choose fruits that are as small as possible, as they will be sweeter. Check the condition of the husk. If it’s in good shape, the fruit itself will be, too. Choose firm fruits that are free from visible damage.

To store, leave husks fully intact and on the counter or in the refrigerator. They should last for up to a month.

The health benefits of tomatillos are plentiful, as they offer high levels of dietary fiber, antioxidants, minerals and vitamins. They have an excellent ratio of sodium to potassium, and are a good source of antioxidant phytochemicals known as withanolides. They are also quite low in calories, with just 32 per 100 grams.

When preparing, be sure to remove husks and rinse the skin thoroughly. The flavor varies depending on method of cooking. If eaten raw, the taste is quite sharp and citrusy. Blanching results in a more mellow flavor and can be done by boiling fruits in a large pot for roughly five minutes.

Fire roasting adds a smoky flavor, and can be done with a propane torch or on the grill. After roasting, add the puréed fruit to Mexican sauces or chop and mix with onion and cilantro for a tasty salsa.

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