Tomatillos are low in calories & carbs, and high in antioxidants
I have belonged to a farm direct coop for over 20 years, and still delight in my weekly pick up of local, organic produce. It’s a win-win for me since I feel good about supporting local organic agriculture and my family benefits from the fresh wholesome bounty I bring home. I encourage my clients to eat as wide a variety of fruits and veggies as possible, since they all bring different benefits to the table, but, like many folks, I fall into the trap of having my fall back regular picks from the grocery. Belonging to a CSA (community supported agriculture), where you get a share of what farmers are picking RIGHT NOW has often forced me to widen my pallet and try things that I would not have purchased otherwise. I’ll admit I have had to google what to do with produce I bring home sometimes, like the first time we had kohlrabi, but that’s a post for another day….and then there are those veggies that make their abundance known a little too often.
Enter the tomatillo. I think it was 3 years ago they started to appear in my farm share. I would often throw them into a stew or sauce, but never really found a recipe that we loved enough to go through all of the tomatillos we received in our share let alone send me in search of more tomatillos than our share provided….until I began to experiment with tomatillo salsa. Now, we just can’t get enough of those babies.
There are many varieties of salsa verde, green salsa sold in the grocery store and I would cull the jar wrappers for ingredient suggestions as I tinkered with my recipe. I tried roasting the tomatillos first to bring out their flavor, cooking down the salsa after it was blended to intensify the flavor, and many methods of cooking the tomatillo salsa but in the end simplicity won and I knew we had a winner when I couldn’t keep it in stock in my own fridge!
Tomatillos are low in calories & carbs, and have good amounts of antioxidants found to have anti-bacterial and anti-cancer properties. The high fiber content in tomatillos can increase the health of your digestive system, and aid in regulating blood sugar levels which can reduce the chances of developing diabetes. Tomatillos have a good amount of niacin which helps break down food into usable energy which can help in weight loss efforts. It is also a good source of iron and magnesium. The positive ratio of potassium to sodium and the high vitamin C content means that blood pressure can be reduced and the immune system can get a boost by eating more tomatillos.
Now, instead of bemoaning the onslaught of tomatillos we receive in our farm share, we wish the season would last longer so we could get in just one more batch of salsa!
- 1-2 jalapenos
- 1 clove garlic
- 3 medium tomatillos
- 4 scallions
- 1/3 cup cilantro leaves
- 1 small green pepper
- zest and juice of one lime
- salt to taste
- Stem and de-seed jalapeno. Place into bowl of food processor with peeled garlic clove and pulse until finely chopped. Scrape down the sides.
- Take the skins off tomatillos, then rinse off sticky residue. Cut into chunks and add to processor bowl. Trim roots off scallions and cut white and green parts into 2-inch pieces then add to processor. Throw in cilantro and coarsely chopped green pepper along with zest and juice of the lime.
- Process until everything has blended, leaving some chunks if desired.
- Taste for seasoning, adding salt or additional jalapeno if needed and pulse again.
- Will stay good in air tight container in fridge for up to a week (if it lasts that long!).
Amount Per Serving Calories 1