• Glenn Wilson
    18
    Call them the Rodney Dangerfield of Mexican fruit. Apart from their frequent appearance in salsas verdes, I rarely see tomatillos being used in Mexico. And, outside of Mexico, I rarely see them at all.

    I think that’s a shame. For if you want a little sour in any dish, tomatillos come with a bonus, a hint of sweet that makes the overall taste extraordinary.

    There are other fruits that have that balance. I have fond memories of gooseberries from when I was a kid. I remember, right after twisting my face into a prune, I would have this little sugar rush. And loved it.
    Don Day

    More at Don Day's Blog In pursuit of the tastiest tomatillos.
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