Tomatillos are a cousin-variety of tomatoes (more related to cape gooseberry). They are green or purple in color and come with an outer inedible paper-like husk. To prepare, remove this outer husk and wash well. They tend to be a bit sticky- but have a nice crisp feel to them once well-washed. It's a staple vegetable in Mexican and many Latin American cuisines and is typically eaten fried, boiled or steamed. Personally I also prefer them raw in salads.
It adds a tart, spicy flavor to foods and is one of the main ingredient of Salsa Verde (Green Salsa).
Tomatillo contains small amount of anti-oxidant vitamins like vitamin A, vitamin C, and vitamin E along with flavonoid anti-oxidants such as ß-carotene, zea-xanthin and lutein. Unlike Tomato, it does not contain any Lycopene. They are also a good source of copper, iron, phosphorous, manganese and other minerals. Tomatillos are higher in nutrition content compared to tomato by weight. In addition, tomatillos are very low in calorie content and also very low in fat and at the same time high in fiber content.
All this along with it's unique tart taste surely makes it a great addition to any nutrituous recipe.
It adds a tart, spicy flavor to foods and is one of the main ingredient of Salsa Verde (Green Salsa).
Tomatillo contains small amount of anti-oxidant vitamins like vitamin A, vitamin C, and vitamin E along with flavonoid anti-oxidants such as ß-carotene, zea-xanthin and lutein. Unlike Tomato, it does not contain any Lycopene. They are also a good source of copper, iron, phosphorous, manganese and other minerals. Tomatillos are higher in nutrition content compared to tomato by weight. In addition, tomatillos are very low in calorie content and also very low in fat and at the same time high in fiber content.
All this along with it's unique tart taste surely makes it a great addition to any nutrituous recipe.
Tomatillos
