The Mexican Ground Cherry Husk Tomato

17 Aug

I bought tomatillos today.
Because they smelled good.

That was really the only reason.

I have never cooked with tomatillos, picked one up, or saw a recipe with one being used. But in the market today, I passed them by and decided to see what was inside the little brown husks. They looked like green tomatoes, so I smelled one and decided to take some home.

People who smell produce look knowledgeable and of a higher intelligence.

Right now, a Wikipedia page is explaining to me that tomatillos “are the key ingredient in fresh and cooked Latin American green sauces. Also known as the husk tomato, jamberry, husk cherry, Mexican tomato, or ground cherry. In Spanish, it is called tomate de cáscara, tomate de fresadilla, tomate milpero, tomate verde, miltomatl, or simply tomate (in which case the tomato is called jitomate).”

So I went in search of tomatillo recipes. Apparently these little guys are used mostly in sauces and salsas. Or you can just steam them in a pan and add your own seasoning.

We’ll see what I come up with.
Maybe they’ll just sit around, smelling good.

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