Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist, and Hope Kleine, former SDSU Extension Health Education Field Specialist.
- Should be dry and hard with tightly fitting husks and no mold.
- Store in a refrigerator in a loose or open container in the crisper for 2-3 weeks.
- Used much like tomatoes – baked, broiled, sliced, or braised.
- Can be eaten raw but do have a citrus type tang.
- Sweeter when cooked.
- Main ingredient in a Mexican dish called salsa verde.
Like it! Tomatillo Vinaigrette
- 1 tomatillo, chopped
- 2 Tablespoons vinegar (white wine or balsamic)
- 1 Tablespoon olive oil
- ½ teaspoon Dijon mustard
- Combine all ingredients and whisk to combine.
- Serve over salad greens and vegetables.
- Store leftover dressing in refrigerator.
Yield: 4 servings
Nutrition Facts per Serving: Calories 35; Fat 3.5g; Sodium 15mg; Carbohydrates 1g; Fiber 0g; Sugars 0g; Protein 0g
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