You can use tomatillos raw or roast them in the oven. I've also roasted them on a gas BBQ grill to give the salsa a bit of a smokey flavor.
If you do use them raw, I'd suggest putting them in the blender to grind up finely. The little white seeds won't hurt you, but can be a bit crunchy and the blender will break them down.
've used them both ways. Raw they have just a little citrusy tartness. And cooked, they become sweeter. Actually the longer you cook them, the sweeter they become.
I either oven roast or use the stovetop to caramelize my tomatillos with yellow onion, chili peppers, and garlic. Then blend until smooth. You can add some cilantro, lime juice then season with salt for a nice salsa.
I usually make a huge batch of the the tomatillo base, then freeze it, making it handy for Chilaquiles soup.
My blog post on Tomatillo Poblano Chilaquiles Soup is below.
I usually cook them. Either roasted in the oven or simmered in a pot. Cooking tomatillos brings out their pectin, so the salsa is thicker, instead of being thin and runny. And I always put them through the blender.
I use them raw, trying to remove excess water and most the seeds, first. I leave everything chunky. Although smoking them sounds like a fine idea, too.
You could make them into a concasse. Blanch them in boiling water for about 1 minute, then chill them in an ice bath. Peel off the skin, slice and remove seeds, and chop them to your liking.
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Answers
January 22, 2011
You can use tomatillos raw or roast them in the oven. I've also roasted them on a gas BBQ grill to give the salsa a bit of a smokey flavor.
If you do use them raw, I'd suggest putting them in the blender to grind up finely. The little white seeds won't hurt you, but can be a bit crunchy and the blender will break them down.
Here's a bit more about them:
http://www.foodista.com/food/J6PC8L7R/tomatillo
January 22, 2011
've used them both ways. Raw they have just a little citrusy tartness. And cooked, they become sweeter. Actually the longer you cook them, the sweeter they become.
January 22, 2011
http://www.foodista.com/recipe/G35WJP6F/punjabi-salsa
January 22, 2011
I either oven roast or use the stovetop to caramelize my tomatillos with yellow onion, chili peppers, and garlic. Then blend until smooth. You can add some cilantro, lime juice then season with salt for a nice salsa.
I usually make a huge batch of the the tomatillo base, then freeze it, making it handy for Chilaquiles soup.
My blog post on Tomatillo Poblano Chilaquiles Soup is below.
http://www.foodierelations.com/2010/09/tomatillo-poblano-chilaquiles.html
January 22, 2011
I usually cook them. Either roasted in the oven or simmered in a pot. Cooking tomatillos brings out their pectin, so the salsa is thicker, instead of being thin and runny. And I always put them through the blender.
January 25, 2011
I use them raw, trying to remove excess water and most the seeds, first. I leave everything chunky. Although smoking them sounds like a fine idea, too.
January 28, 2011
I generally roast the tomatoes and peppers, it gives it a smoky flavor and brings out the natural flavor and oils.
January 29, 2011
You could make them into a concasse. Blanch them in boiling water for about 1 minute, then chill them in an ice bath. Peel off the skin, slice and remove seeds, and chop them to your liking.
July 24, 2011
I seed them and use them raw.