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Thanks to Elaine for another great article
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Introduction
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| Tomatillos are an essential ingredient in Mexican cooking. A relative of the physalis (cape gooseberry) these are known in the United States as ‘green tomatoes'. They have a papery outer husk (like the cape gooseberry) and a fat round tomato like fruit which swells. There are two varieties widely available green and purple tomatillos (I generally use the green for cooking). |
General usage and cooking |
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| Generally they are the size of a small to medium tomato (in this country) albeit much bigger in the average Mexican market. They are thin skinned with light green coloured flesh and the very small and edible seeds dotted throughout the flesh. The outer skin has a slightly sticky residue but this washes off very easily. Tomatillos have a wonderful lemony-gooseberry slightly tart flavour and make a fantastic base for pork and chicken stews, salsas and sauces and the lovely green ‘pipien' (Mexican sauce made with tomatillos, ground pumpkin seeds, onion and chilli served over chicken and other meats). They can be roasted, fried or boiled and made into saudes and salsas or simply turned into a fresh salsa. (I believe you can also make jam out of them but I treat them as a ‘savoury' base.) They are indispensible for making Mexican ‘salsa verde' – a fantastic green coloured sauce made from tomatillos, green chilli, onions, garlic and coriander. This is utterly addictive and as I couldn't bring enough jars of it back from Mexico, I now grow tomatillos every year. It can be used on just about anything (eggs, omelettes, meat etc.) or as a dipping sauce or in or on quesadillas, fajitas etc. (or cheese toasties) They are difficult to obtain fresh in this country and canned tomatillos obtainable by mail order are expensive. |
Growing |
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| Tomatillos are tall thinnish untidy and straggly sprawling plants with long lateral growths that bear the fruit and rather striking yellow flowers which bees seem to appreciate. The long side shoots need support and tying in to a cane and wire framework once the fruits start to swell. They can be grown inside but generally seem to prefer to be planted outside once all frosts have passed. Culture and feeding is similar to that for tomatoes (only don't nip out the side shoots!). Seeds are fine and germination and potting on is relatively easy - the same as for tomatoes but don't pinch out the side shoots. A heated propagator is ideal. Pot on and when the weather is suitable (no frosts) i.e. May onwards and the plants are say one and half feet tall, plant out. Alternatively they can be grown like tomatoes under glass in grow bags or a bed. They seem to like a free root run though and I suspect they prefer the great outdoors. They are an easy plant to grow providing you can start them under cover. Despite the rotten wet weather they did ok last year, although sun really brings them on. |
Harvesting and Storing |
| The fruits are ready when they have filled out and ‘burst' the husk which then starts to dry and turn papery brown. They freeze extremely well – simply remove the husk wash and freeze in bags. They also store quite well for up to a month or so in a cool place or veggie drawer in the fridge in their husks in a paper bag. Salsa verde sauce can be bottled and kept. |
Where to buy |
| Seeds are generally easily obtainable from the major companies and from Simpsons Seeds, the Real Seed Company, Plants of Distinction, Nickys Seeds and other chilli seed stockists. |
