¡Órale Tomatillo!

Share this post

By Heidi Lewis

Praise the salsa and pass some please! Salsa, as in a combination of chilies,  spices, and fruits such as tomatoes, tomatillos, or mangos has graced tables  across The Americas since the time of the Incas and the Aztecs. Food market  analysts report that salsa has surpassed ketchup in the modern North American  grocery cart. But those numbers don’t even count the fresh salsa being made at  home. Salsa comes in unlimited variations. It makes everything from tortilla chips  and eggs to meat and fish taste better. Plus, its great to say, as discussed in a  Seinfeld episode:

GEORGE: "Salsa is now the number one condiment in America."
JERRY: "You know why? Because people like to say salsa. "Excuse me, do you  have any salsa?" "We need more salsa." "Where is the salsa? No salsa?"

Tomatilos are the main contributor to green salsa, or Salsa Verde. Tomatillos, aka Mexican Husk Tomatoes. These little gems look  gift wrapped in their signature husks. Tomatillos have been a part of South  American cuisines since the Aztecs cultivated the veggie around 800 BC. The  Aztec root word for tomato and tomatillo was tomati meaning "round and plump."

This heirloom has gradually made its way North and is now grown locally.

In the Red Light-Green Light game at the condiment table, Salsa Verde is  often the milder one, but it can also be made piquant with hot chilies.

Roasted  tomatillos add a lot of body and flavor to sauces, sautés, and stews. Since  tomatillos’ flavor leans toward the fruity side, it pares well with lime or lemon  tastes. One little tomatillo is only 11 calories, yet contains 91 mg of Potassium,  4mg Vitamin C, and is high in Calcium and Folic Acid. ¿Que bueno, no?


Subscribe to the WEEKLY BITE

* indicates required


Recent Recipes articles:

Grilled portobello recipe
May 9, 2019
Three simple ways to enjoy watermelon radishes
May 2, 2019
Easy spring salad recipe
April 25, 2019
Three easy Waldorf salad recipes
March 14, 2019
Deliciously simple roasted cauliflower with orange zest
February 27, 2019
The FruitGuys’ intro to homemade jams and jellies
February 21, 2019
Authentic paella recipe
December 13, 2018
Seasonal sunchoke recipe
November 29, 2018
Simple persimmon salad recipe
November 15, 2018
Easy ratatouille recipe
November 8, 2018

More recent articles:

Quick, easy steps to spruce up your office space
May 14, 2019
How to prepare physically and mentally for race day
May 9, 2019
Beehives, swales, and vermicomposting, oh my!
April 29, 2019
Reduce plastic use with these earth-friendly alternatives
April 22, 2019
History of the tomato
April 18, 2019
Spring fruit varieties and how to enjoy them
April 16, 2019
How to make sure you’re getting enough iron in your diet
April 11, 2019
How fostering psychological safety increases performance
April 8, 2019
How to prepare Ataulfo mango
April 4, 2019
Does your company’s anti-harassment training measure up?
April 2, 2019

About Us

Our online magazine offers a taste of workplace culture, trends, and healthy living. It features recipes for easy, delicious work meals and tips on quick office workouts. It's also an opportunity to learn about our GoodWorks program, which helps those in need in our communities and supports small, sustainable farms.