This year I planted tomatillos in my garden, and although I vaguely remember growing them once before, it's definitely a plant I'm not very familiar with. For a month now my plants have been loaded with tomatillos, but I had no idea how to tell when they were ready to pick. Then I figured out (duh!) that when they fill out the papery husk or split it open, they're ready.
If you haven't eaten tomatillos, some people compare them to green tomatoes, although I think there's definitely a more tart, citrus flavor to tomatillos. They're an essential ingredient in many Mexican dishes, especially Chile Verde, which is one dish I had in mind when I planted them. I haven't made that yet, but this salsa with tomatillos, black beans, avocado, lime, and cilantro was a good way to put a few of the tomatillos to use. I served it as a sauce for Wild Salmon Roasted in Olive Oil but you could eat it with chips or as a side dish too. Tomatillos also come in a can, but I would probably look for fresh tomatillos to make the salsa.
Here's an example of some tomatillos that are definitely ready to use You can also pick them when the papery husk feels full, even if they haven't started to split open.
I cut the tomatillos in crosswise slices, then lenghtwise slices, then chopped those to get same-size pieces for the salsa.
Tomatillo and Black Bean Salsa with Avocado, Lime, and Cilantro
(Makes about 3 cups of salsa which will keep in the fridge for a day or two. Recipe created by Kalyn.)
1 avocado, diced into small pieces
1 T + 2 T fresh lime juice
1/2 tsp. salt (I used Vege-Sal)
1 can black beans, rinsed well
1 cup chopped fresh tomatillos
1 cup chopped cilantro (use more or less to taste)
1 tsp. Green Tabasco sauce (or other hot sauce of your choice)
1 T olive oil
Put black beans into a colander places in the sink and rinse with cold water until no more foam appears. Let beans drain while you prep other ingredients, then blot dry with a paper towel if they still look wet.
Peel avocado and cut into small pieces. Put avocado pieces in plastic bowl and toss with 1 T lime juice and salt. Add chopped tomatillos, chopped cilantro, drained beans, 2 T lime juice, Green Tabasco sauce, and olive oil. Toss together. If possible, let salsa sit at room temperature for 30 minutes to an hour before serving.
South Beach Suggestions:
This low-glycemic version of salsa is good for any phase of the South Beach Diet or any other low-glycemic eating plan. I served the salsa with Wild Salmon Roasted in Olive Oil.)
More Versions of Tomatillo Salsa To Try:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Tomatillo Salsa Verde from Simply Recipes
Green Salsa with Tomatillo, Cilantro, and Lime from Cookography
Tomatillo Salsa from Dil Se
Roasted Tomatillo and Jalapeno Salsa from Gluten Free Gobsmacked
Chipotle Tomatillo Salsa from Vanilla Garlic
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