June 29, 2010

This year I have tomatillos in my garden, and I’m so excited to play with the fruit!  I love the Cafe Rio tomatillo dressing (I need to find my recipe and post it!), and I can’t wait to try sauces and salsas with them!

A few weeks ago tomatillos were featured in the food section of the newspaper, so I’m posting what I learned so I don’t forget when I finally have some tomatillos ready!

Fresh tomatillos must have their husks removed first.  Then, rinse lightly in cool water.

Use Raw: Coarsely chop and use in salsas, guacamole, salads, or slice thinly for sandwiches.

Use Cooked: Cook in boiling water until tomatillos begin to go translucent, about 5 minutes.  Or roast tomatillos on a griddle until they soften and toast, darkly in some spots.  Use in salsas or recipes as directed.

Tomatillos vs. Tomatoes 
(1/2 cup chopped)

Calories: 21 vs 16
Calcium: 5 mg vs. 9 mg
Iron: 0.41 mg vs. 0.25 mg
Potassium: 177 mg vs. 214 mg
Sodium: 1 mg vs. 5 mg
Vitamin C: 7.7 mg vs. 11.45 mg
Niacin: 1.22 mg vs. 0.53 mg
Vitamin A: 75 IU vs. 750 IU
Lycopene: 0 mcg vs. 2,316 mcg
Lutein & Zeaxanthin: 308 mcg vs. 111 mcg

Source: USDA National Nutrient Database

By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!