Anybody out there know what to do with tomatillos besides make salsa verde?
I didn’t, so I searched the web. I learned that they’re sometimes called husk tomatoes, and that they are usually sticky under the green husks. I’m glad I read this, because I’ve been having some quality problems with my “Farm Fresh” Delivery. That’s sad, but at least I know when I’ve got a bad apple. I don’t know that I could tell a bad tomatillo unless it was really bad.
I found a recipe for Corn & Tomatillo Soup on the Center for Disease Control website, of all places. Evidently they’re trying to encourage us to eat more fruits and vegetables. To control disease, of course. This should really be called Corn, Green Pea, and Tomatillo Soup, because it gets a lot of its body from green peas. I checked a few other soup recipes, too, and they all seem to be variations of the same thing. Yes, they all include peas.
I pureed the tomatillos, onion, peas, and jalapeno, but I left the corn whole and threw in cilantro at the end. The recipe calls for spinach, but I figured they were just trying to throw in all the green vegetables they could, so I left that out.
This soup was good. I’ll admit I was kind of surprised because I had no idea what to expect. I used corn stock for my broth, so this soup was sweet from the green peas and corn, and the tomatillos have a tart, almost lemony, flavor. This is another good summer soup that tastes really good when it’s slightly warmed, not hot.
Are there foods you’ve never cooked? How do you approach a new ingredient?