5 reasons to love tomatillos

I’m growing a small garden in my yard and after some success last summer I decided to get adventurous this year: I added a tomatillo plant.

Tomatillos are tart, plum-size green fruits that look like small, husk-covered green tomatoes. They can be used raw but cooking enhances their flavor and softens their tough outer skin. Since I love them in fresh summer recipes for salsa, guacamole, sauces and more, I was easily inspired to plant a seedling in my garden. Not sure if tomatillos are for you? Here are 5 reasons to love tomatillos:

1. Their flavor is irresistible, with hints of lemon, green apple and herbs.
   
2. They’re low-maintenance and can even be grown in a big pot. All they need is plenty of water and sun.
3. It’s easy to spot a ripe one: its husk will be broken. The fruit grows faster than the papery husk and rips through as it reaches full size.
4. Vitamin C, vitamin K, potassium and fiber.
5. They’re fit for a king…er, a President. The Obamas are growing tomatillos in the White House Garden.

My plant is growing tall and has lots of flowers on it. I can’t wait for it to bear fruit so I can use my harvest in these fresh tomatillo recipes. (You can also find tomatillos in the produce section of most supermarkets near the tomatoes. Remove the outer husks and rinse well before using.)

Grilled Tomatillo Salsa: Tomatillos take on a sweet, smoky flavor when cooked on the grill. This quick salsa makes a great topping for grilled meats (especially steak!) and fish and it's excellent with eggs and corn tortillas. If you like, add some diced avocado just before serving.

Chicken & Tomatillo Filling is tasty in tamales, tacos or enchiladas. I like to serve it on corn tortillas heated in a skillet.

Catfish with Tomatillo Salsa: Tomatillos provide a distinctive tart flavor to a super-easy salsa that cooks with the catfish in a parchment or foil packet on the grill or in the oven. Plus, no messy clean up! Try this recipe with tomatoes too.

Cornmeal-Crusted Chicken with Pepian Sauce: Tomatillos and pepitas form the basis for pepian sauce--one version of Mexican mole. It pairs well with these crispy chicken cutlets.

Tomatillo Gazpacho (recipe below): This tomatillo-based gazpacho is gorgeously green with a tart flavor that complements the sweet shrimp and salty olives. Make this meatless by substituting ricotta salata or feta for the shrimp. Serve it with cheese quesadillas.

TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy

2 tablespoons extra-virgin olive oil, divided
3 cloves garlic, chopped
1 English cucumber, halved lengthwise and seeded
1 avocado, halved and pitted
1 pound tomatillos, husks removed, chopped
1 green bell pepper, chopped
1-2 jalapeño peppers, seeded and chopped
1 15-ounce can reduced-sodium chicken broth or vegetable broth
1 teaspoon sugar
1/4 teaspoon salt
12 ounces cooked and peeled shrimp, chopped
1/4 cup green olives, chopped
2 scallions, sliced

1. Heat 1 tablespoon oil in a small nonstick skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Remove from the heat.
2. Coarsely chop half the cucumber and half the avocado and place in a food processor. Add tomatillos, bell pepper, jalapeño to taste and the garlic. Process until smooth. Transfer to a large bowl; stir in broth, sugar and salt.
3. Dice the remaining cucumber and avocado and place in a medium bowl. Add shrimp, olives and scallions. Drizzle with the remaining 1 tablespoon oil; gently toss to combine.
4. Ladle the gazpacho into bowls and top each portion with about 3/4 cup of the shrimp salad.

Makes 4 servings.

MAKE AHEAD TIP: Cover and refrigerate the gazpacho (Step 2) and the shrimp salad (Step 3) in separate bowls for up to 1 hour.

Per serving: 329 calories; 19 g fat (2 g sat, 12 g mono); 174 mg cholesterol; 18 g carbohydrate; 26 g protein; 7 g fiber; 597 mg sodium; 962 mg potassium. Nutrition bonus: Vitamin C (90% daily value), Potassium (28% dv), Iron (20% dv), Vitamin A (15% dv).

By Michelle Edelbaum

Michelle is the associate editor of interactive for EatingWell Media Group. In between editing and writing, she enjoys sampling the tasty results of the easy, healthy recipes that the EatingWell Test Kitchen cooks are working on.

Related Links from EatingWell:

• Get food news, healthy recipes, health tips and more at EatingWell.com.
  
• Find more than 100 delicious seasonally-inspired recipes in our newest book, EatingWell in Season: The Farmers’ Market Cookbook.
• Sign up for EatingWell's free weekly newsletters and get healthy recipes, diet tips and nutrition news delivered right to your inbox.
• Get a free trial issue when you subscribe to EatingWell Magazine.