Delicious Tomatillo and Tomato Salad

A tomatilla is also known as a Mexican tomato, husk tomato, husk cherry, jamberry, or ground cherry. Looking at the picture to the right, it is easy to see where the name husk tomato comes from. It does look like a green tomato with a husk on it.

In fact, once the husk has been removed it is often confused with a green tomato.The tomatillo is a member of the nightshade family.

Tomatillos are available year round in the grocery store. When purchasing, look for ones that are unblemished and firm. They should be evenly colored with tight fitting husks. Tomatillos are most often used when they are firm and green.

Tomatillos are very healthy being low in saturated fat, cholesterol and sodium.They are an excellent source of Magnesium, Phosphorus, Iron and Copper. They are also a good source of Vitamin C and K, Potassium, Manganese, and Niacin.

I do not remember the first time I saw a tomatillo in the grocery store, but it wasn't until a few years ago that I decided to see what this vegetable tasted like. I had seen and tried verde sauce in various restaurants, and I liked it; but I had no idea what a raw tomatillo tasted like.

So I purchased just one and brought it home to see how it tasted. The taste fascinated me, as I had never tasted anything quite like it. In fact, the taste is difficult to describe. It has a tart citrus flavor (lemony) when it is dark green; but as it ripens to a dull yellow-green color, the flavor is not quite as tart and additionally a bit sweeter.

After tasting it, I decided to try tomatillos in a salad with tomatoes. I experimented with different ingredients and eventually created the following recipe.

This recipe calls for avocados. To remove a pit or seed from an avocado, cut the avocado in half. Then holding the avocado with fingers out of the way, carefully whack the pit with a knife. Twisting and turning the knife at the same time should remove the pit. Then carefully remove the pit from the knife and discard. See pictures to the right.

Peeling an avocado is easy when using the following technique. After halving and removing pit, cut the half lengthwise into 4-5 sections. Peel the skin off as shown in the picture to the right.

Ingredient list:

• 4 small to medium avocados
• 3 T. lime juice (fresh squeezed or bottled)
• 1 bunch of cilantro
• 4 T. minced garlic
• 2 pounds tomatillos
• 2 pounds roma tomatoes
• 3/4 cup finely chopped onions
• 1 t. season salt
• 1/8 t. cracked pepper
• 3/4 cup chunky blue cheese dressing or ranch dressing
• 1 T. chili powder - optional
• 1/2 t. cayenne pepper - optional

In a large bowl, measure out the lime juice.

After peeling the avocado sections, cut into pieces and stir into the lime juice to prevent the avocado pieces from browning.

Wash bunch of cilantro. Coarsely chop cilantro. Add cilantro and garlic to avocado pieces and mix well.

Soak tomatillos in water for 15 minutes to expedite the removal of the husk. Remove husks from the tomatillos and rinse well.

Cut tomatillos in half. Remove the stem ends as shown in picture above.

Cut tomatillos into pieces by first slicing one way and then the other as shown in the picture at the right.

Repeat the same process with the Roma tomatoes.

In a large bowl combine tomatillos, tomatoes, and onions. Mix well together with salt, course ground pepper and salad dressing. For a spicier salad, also add chili powder and cayenne pepper.

Add avocado mixture to tomatillo and tomato mixture. Blend well. Chill overnight to allow flavors to blend.

Moisture will form on top of salad. Mix back in before serving or wick up with paper towels.

This recipe can be halved easily.

Hoping you enjoy my Tomatillo and Tomato Salad creation.

All Rights Reserved

Copyright © 2012 Cindy Murdoch (homesteadbound)

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