Sunday, February 27, 2011

Tiny Tomatillos

Things you should know about tomatillos:
  • They are green.
  • They are surrounded by a paper-like husk that should be discarded.
  • They are covered by a sticky substance that must be rinsed off before use.
  • They apparently come in both standard and miniature sizes.  

I've cooked w/ tomatillos many times, but never the miniature variety. Tomatillos are known for their sour tang when consumed in their raw state -- the minis are no different.  In order to tame their bright bite, I usually roast tomatillos in a 400°oven for 10-15 minutes or until they start to deflate.  A quick salsa adds depth to any grilled meat, seafood or poultry.  

Pan-roasted salmon, curried lentils, wild rice and tomatillo salsa.

Tomatillo-Tomato Salsa

1 cup mini tomatillos*
1/2 cup cherry tomatoes, sliced
2 cloves garlic, minced
1/2 red onion, minced
1/2 tsp ground cumin
1 lime, juiced
2 TBS cilantro, chopped
1 TBS canola oil + extra for roasting tomatillo

  1. toss tomatillos w/ a splash of canola oil; season w/ salt & pepper.  roast in a 400°oven for 10-15 minutes, or until they start to deflate.  reserve rendered tomatillos and their juices.  
  2. toss cherry tomatoes, garlic, onion, reserved tomatillos, lime juice, cilantro, cumin and canola oil in a mixing bowl.  
  3. season w/ salt & pepper. allow to sit for 20 minutes; tastes, adjust seasoning & serve.
© 2011 c. c. villani @ "mission: insatiable" -


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