Tomatillo: A Green Sourpuss With a Sweet Side
By Noelle Carter and Donna Deane
Los Angeles Times
TANGY: The tomatillo, a cousin of the tomato, is available year-round, but the main season is May through October.
Roasted, sautéed, grilled or stewed, tomatillos liven many Latin-inspired recipes with their vibrant color, often silky texture and mildly tart flavor.
It's vibrant green and looks like a small, under-ripe tomato hidden under a delicate, paper-like husk. Peel back that wrapping to reveal firm, slightly sticky flesh with a scent faintly reminiscent of freshly picked herbs. Take one bite and the sweet-tart flavor rings with plum, apple and citrus notes. More ...
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