Tomatillos are decidedly different than your average tomato. Hailing from Mexico and Central America, tomatillos are small and green, come wrapped in husks and have a much firmer, meatier texture than regular tomatoes. They also have a tangy, slightly tart taste that adds a distinctive flavor to spicy Mexican salsas and sauces. However, tomatillos tend to be inconsistent in flavor, meaning some may be too sweet or tart for certain dishes. Blanching tomatillos mellows out the flavor so that it blends better with other ingredients.
Things You'll Need
- Large pot
Fill a large pot with water and bring to a boil.
Remove the husks of the tomatillos and rinse thoroughly. The husks can be easily peeled off with your fingers.
Gently drop the tomatillos into the boiling water and boil for three to five minutes, or until they are soft.
Drain the water from the tomatillos and rinse with cold water to stop the cooking process. The tomatillos are now ready to be diced, crushed or pureed for a salsa, sauce or other dish.
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