Also known as the Mexican Green Tomato, the tomatillo is a fruit that belongs to the same nightshade family as the tomato. It resembles a small green tomato in size, shape and appearance, except for the fact that it has a thin, parchment-like covering.
When purchasing tomatillos, peel back the husk to examine the skin of the “green tomato.” Look for a vibrant, blemish-free surface, as seen in the picture above. When it’s time to cook them, simply peel and discard the parchment, pull the stems, and give the tomatillos a quick rinse to clean off their tacky surface. I usually always cook them, but you can make a raw salsa with them as well.
I learned this recipe from my good friend, Bertha Gonzalez (above right). We worked together for three years in Anchorage, Alaska. I give her full credit for my love of Mexican Cuisine and the development of the Mexican flavor profile in my repertoire. Thanks, Bertha!
These are what chiles de arbollook like. You can find them in the Mexican section of your grocery store. Be careful with their seeds and inner membrane as they boast 15,000-30,000 Scoville Units, just below the Cayenne pepper on the scale.
Tomatillo salsa is a precursor to the next video, Carnes en sus jugos. If bacon-infused-onions sound like something you might enjoy, then stay tuned…
Until then, “Keep It Paleo!”
(This guy’s dad)
Ingredient List: (Yields 6 Carb blocks)
This salsa is sure to impress your friends. It also goes well with cow tongue. Keep it simple, keep it real and,
“Keep It Paleo!”