Tomatillos

So, I keep seeing tomatillos at Rossman's and I want to buy some.

First, what do I look for when picking one? Does it matter if that papery skin is on or off?

Second, what are some easy (and I mean EASY) things I can do with them. If it includes words like "sweat", you've already lost me. Also, I hate peppers (red, green, yellow) so anything with tomatillos + peppers = no go (but I don't mind a little chili pepper or jalapeno)

thanks

You can make a great salsa de tomate verde-

I will consult mom & post later.

:You might need a mortar & pestle:

I was thinking salsa verde....I do have a mortar and pestle

Where is Rossman's, Flexi?

3rd Ave and 26th Street. Best produce and super cheap prices. Open 24/7 too.

http://www.yelp.com/biz/rossman-fruit-and-vegetable-dist-inc-brooklyn

I was just there and saw the tomatillos, but didn't buy them yet. Need to get some ideas first. I already waste too much food!

Here's what I do with them. Remove paper skin, wash and place in pot of water. Bring to boil. After about five minutes, when the color becomes paler, remove. Cool slightly and then cut in half. Meantime, place a big bunch of cilantro, salt and some lime juice in a food processor and process till smooth. Add the tomatillos and process until they're as smooth (or as chunky) as you like. Not sure of the exact measurements, but you can play with the recipe. It's pretty forgiving. Oh, and enjoy! The salsa is good with chips, with meats, etc.

thanks, susan! that sounds like something even i can manage :-)

It is very easy. And I've even seem some recipes where the tomatillos aren't even cooked, so you can certainly try that.

I made this and really loved it
http://topchefs.chef2chef.net/recipes/rbayless/roasted-tomatillo-salsa.htm

I've also made salsas with the tomatillos raw - they're both good but are a different animal. Raw tomatillos impart more of a tangy fresh taste to the dish; roasted comes out more...balanced, for lack of a better word.

I'm no veggie selection expert, but when I choose tomatillos I tend to look for ones that are uniformly firm and unblemished. They usually still have the papery skin on but if a pretty one has lost its skin I'll still buy it personally.

They also keep really well in the refrigerator, so if you know you're not going to get to them for a few days I'd stash them in there. Otherwise keep them at room temperature.

Okay, I looked them up in Bittman's "How to Cook Everything Vegetarian" and here's his take on buying and storing:
"Look for tightly wrapped husks covering firm, unshriveled, and green fruit. Store in a paper bag in the refrigerator; they'll keep for a couple of weeks."

thanks, toadette!

All you really have to look for is any defects like worm holes, bruises, or squishy rotten parts. Give them a good rinse and add them diced into any stew or for salsa:

Toss in to a blender/food processor with cilantro, lime juice, jalapenos, maybe a tomato, salt (maybe onion) and only blend until it is chunky. Add seasonings that you like. Experiment. They are tangy so they can add a good bite to a pico de gallo salsa too.

If you want to do a BBQ sometime I can show you how to make my mom's roasted salsa recipe.

that sounds yummy! thx. I'll let you know when I"m ready for some lessons. Am on a mini eating slowdown (or trying to be, anyway)

No ideas on tomatillos, but I was just at Rossman's this morning and once again was delighted to see fruits and veggies that are totally unfamiliar to me. I also like the challenge of figuring out what to do with new-to-me produce!

Right now they have lots of interesting melons, good stone fruits (peaches, etc.), and cool-looking white peppers. Also trying out their new "homemade" dips like Babatahini. Mmm... Good luck with the tomatillos!

here -- from mamacita's and my semi-defunct blog -- is another thing to do with them: http://brooklynfoodbitch.blogspot.com/2008/12/pollo-for-december-soul.html

mamacita is my salsa mentor. my favorite tip of hers is to blacken the tomatillos and hot peppers in a hot cast iron skillet first.

thanks, sweat tea....I like the step-by-step pictures. I'm still trying to cross my arms, blink and nod my head a few times and see what happens, but no salsa verde has magically appeared yet :-)

shishkab wrote: Where is Rossman's, Flexi?

My mom just sent me a note and said that the mango that I brought her 2 weeks ago from Rossman's was the best mango she has eaten in her entire life. My mom never says stuff like that. And she's Cuban - she's eaten a lot of mangoes in her life!

wow! i def. need to take a trip there! i've driven by it on the way to costco, but i never knew how good it was. thanks so much for the tip!!!

let me know what you think ..,,.I'll probably be going again tomorrow.

Ok, I bought a bunch of tomatillos and 2 jalapenos at Rossman's. HALP.

I'm starting the grill at 1. Not sure if I'm gonna throw them on there

You can, or you can dice them all up and some herbs, onion and lime and make a fresh salsa.

hmmm...project for another day. we have pork chops and kabobs (sundried tomatoes, artichoke hearts, garlic, and baby bellas) going

Mamacita wrote: You can, or you can dice them all up and some herbs, onion and lime and make a fresh salsa.

The tomatillos are in my fridge and mocking me. I think I will make some sort of salsa/pico de gallo.

I have tomatoes, tomatillos, jalapenos, limes and onion. Somehow this needs to become something. I don't have cilantro in the house.

Oh, I have cilantro. Frozen cubes from TJs. I love you, TJs.

Here's another suggestion... really easy and very good!

Tangy Pork with Tomatillos, Tomatoes, and Cilantro

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226550

wow. that looks good, but you lost me after 2-3 ingredients :-)

am going to rossman's tomorrow, so i will buy more tomatillos and try something new again

wow. I learned how to make a really good salsa today (no recipe). I can do this next time on my own - I'm fairly sure