This is a very flexible recipe, wonderful with charred poblanos or jalapeños, add some ground beef for an even heartier version. Tomatillos also work, but can be left out as well. With the base of the squash and the black bean, the rest is pretty negotiable depending on what you have on-hand to work with. Make it your own and enjoy!
Tomatillos are a member of the nightshade family. They can also be known as the Mexican husk tomato. They are round like tomatoes but they are a bright green color when their outer husk is removed. This husk is a paper like outer shell this is easy to peel off of the tomatillo. They have a tart, slightly sweet flavor which is accentuated when they are roasted.
Tomatillos are most known for their use is green salsas and Mexican food. If you roast your tomatillos you will bring out the amazing tart/sweet flavor. They have a high level of natural pectin and are great used in jams and jellies. We recommend using a sweet fruit such as peaches to help balance the tomatillos tart flavor.
Tomatillos will keep for about two weeks in the fridge but will last longer if you remove the husk and store them in a plastic bag in the fridge.
- Nutrition- vitamin C, potassium, fiber
Recipes Using Tomatillos
Fellow Springdellian Ann B (photo) visited Carlsbad Cravings for this delicious dressing, making great use of your jalapeños. It is versatile and aside from the veggies and herbs, can be made with your kitchen staples! Try it on the veggie-rich Chipotle BBQ Chicken Salad, also on the Carlsbad Cravings website!
The tacos can contain whatever you’d like. Sarah went with a ground pork and beef base with grilled zucchini tomatoes and peppers on top. The herbs are also negotiable. Jess makes this salsa with a bit of onion, and omits the cilantro for her cilantro averse family. Make it your own, and be sure to freeze some for the winter!