My garden is filled with tomatillos. Also known as husk cherries, mexican tomatoes or tomate verde if you want something that rolls off your tongue with a lyrical flair. They’re practically throwing themselves at me straight off the vine.
For the first few weeks, my garden patch is filled with chinese lantern husks. Chinese lanterns turn into Mexican tomatoes. Tomatillos are a fruit of global proportions.
Slowly, little green globes stretch the husk, letting you know they’re ripe for picking.
I picked my first batch yesterday. I have at least 15 more batches to pick.
Tomatillos have a deep, tart flavor. A perfect background for spicy peppers.
Serve it with fish, chicken, a good thick steak or eat it straight up with chips.
Every year I make jar and jars of tomatillo salsa. Enough to share and to see us through the winter.
This year I’m gonna get all wild and do something different. Maybe a soup. Maybe a jam.
Have you ever cooked with tomatillos? What’s your favorite recipe? Do share.
Frannito Con Mucho Tomatillo