2621 Ringold Road * Eltopia, WA 99330 * 509.266.4348 * contact@schreiberandsons.com
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TOMATILLO |
The tomatillo is a plant of the tomato family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos, referred to as green tomato (Spanish: tomate verde) in Mexico, are a staple in Mexican cuisine. Tomatillos are grown throughout the Western Hemisphere.
TOMATILLO HISTORY
Europeans that came to the New World and documented the local foods often confuse food names. According to Sophie Coe, “we are never quite sure which tomato writers were referring to whether it be the tomato or the tomatillo.” The Aztec word for tomato (as we know the fruit) is xitomatl and the husk tomato (tomatillo) was called miltomatl. The Europeans frequently shortened both names to tomatl, which has caused the confusion over the years. Ms. Coe suggests that in most cases references were in fact to the tomatillo not what we know today as a tomato The confusion is still apparent today. In many areas of Mexico the domesticated tomatillo is called tomate and the wild version called miltomate and what we know as tomato is called jitomate. The tomatillo never gained popularity with Europeans. It was the tomato that was taken to Italy where it grew well in the Mediterranean climate. Today, the tomatillo is more common in the United States. TOMATILLOI NUTRITION
The Nutrients in about half of a cup (or 66 grams, or two medium) Raw Tomatillos come in small amounts and they are: - Vitamin A The Possible Health Benefits of Tomatillos are:
TOMATILLO FACTS
Buy And Store
Tomatillos are frequently available in large chain grocery stores as well as most Mexican markets. Select unblemished fruit that complete fill their papery outside skin.
Storage If you grow your tomatillos you can pull up the entire plant and store in a cool, dark, dry area and remove the fruits as needed. Purchased tomatillos can be stored in the refrigerator for about 3 weeks. Wrap loosely in paper in a single layer or place in paper back and keep in the coolest section of your refrigerator. Freezing: The easiest method is to remove the papery husks, clean and pop into freezer-weight zip lock bags. When you want to use them remove as many as you like and thaw. The tomatillos can also be cleaned, sliced and frozen as well but because you are exposing more surface to the air there will be more vitamin loss as well as potential flavor loss. Prepare and Use Remove and discard the papery husks from the tomatillo, rinse, dry and use per your recipe. Tomatillos are not usually seeded prior to use.
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