Seasonal Food Spotlight: Tomatillos

I’m going to be honest. I’ve never cooked with tomatillos. Not a single time. But I have had tomatillo salsa (also known as salsa verde) and based on my experiences with that, I really, really enjoy them. It’s my goal to try cooking with one new fruit or veggie per month, and I think tomatillos are going to be next. Here’s why:

First, they’re in season. As members of the nightshade family, tomatillos are closely related to tomatoes. And we all know that summer is the best time to grow or buy and eat tomatoes. Second, tomatillos are a staple in Mexican cooking. I absolutely love Mexican food, and I think it’s about time I stop taking shortcuts (buying salsa verde in a jar) and start experimenting with this fresh and flavorful fruit.

Of course, I’m thinking about the nutritional benefits, too. Tomatillos are a really good source of dietary fiber, niacin, potassium, and manganese. They also pack 20 percent of your daily-recommended value in vitamin C and a healthy amount of iron, magnesium, phosphorus, and copper. Compared to tomatoes, tomatillos provide a few more calories, fat, and protein per ounce. But the difference is pretty minimal, and the extra fiber, minerals, antioxidants, and vitamins totally make up for it.

If you’ve seen those mysterious, husk covered tomatoes at the grocery store and have been hesitant to buy them – now’s your chance! Here are a few vegan tomatillo recipes that will make you a believer in this unique fruit.

Vegan Roasted Tomatillo Enchiladas

Author: Dora’s Table

Ingredients

Filling

• 1 tbsp. Vegetable oil (optional)
• ½ Onion, thinly sliced
• 2 Garlic cloves, minced
• 1 cup Corn, kernels
• ¼ cup Vegetable stock
• 2 Poblano peppers, roasted, peeled, cut into strips
• 1 cup Pinto beans, canned

Almond Crema

• ½ cup Almonds, raw
• ¼ cup Soy milk, unsweetened
• 1 Garlic, clove
• 1 tsp. Lemon, juice

Garnish

• 12 tortillas
• 1 quart Tomatillo salsa
• ½ Onion, sliced into paper thin rings
• 1 tbsp. Cilantro, chopped

Click here to get the full recipe and instructions from Dora’s Table.

Roasted Tomatillos Chickpea Curry

Author: Chef de Home

Ingredients

Roasted Tomatillos Sauce

• 6 tomatillos
• 1 poblano pepper
• 1 Tbsp. olive oil
• ½ cup cilantro
• 1 teaspoon oregano
• 1 teaspoon salt

Chickpea Curry

• 6 Tbsp. coconut milk
• 2 cups chickpeas
• 1 Tbsp. curry powder
• 2 tsp. olive oil
• Salt and pepper
• 1-2 limes, for serving
• 1 cup water

Click here to get the full recipe and instructions from Chef de Home.

Roasted Tomatillo Guacamole

Author: Naïve Cook Cooks

Ingredients

• 2 perfectly ripe avocados, peeled and mashed in a bowl
• 3-4 small-medium size tomatillos, husk removed, chopped and roasted
• ½ cup chopped red onion
• Salt to taste
• Lemon juice to taste
• 1 jalapeno chopped
• ¼-½ cup chopped cilantro

Click here to get the full recipe and instructions from Naïve Cook Cooks.

Have you ever cooked with tomatillos? What’s your favorite vegan tomatillo recipe?