LOCAL!
Tomatillos
$3.49per item
Locally grown tomatillos, picked fresh and still wrapped in their papery husks. A staple of Mexican cooking, these tart, green little fruits have a bright, citrusy, slightly tangy flavor — firmer and zippier than a tomato, with none of the sweetness. Peel back the husk, give them a quick rinse to remove the sticky film, and they're ready to go.
Cooking tips: roast or char them under the broiler, then blend into a classic salsa verde with onion, garlic, jalapeño, and cilantro. Simmer them into green enchilada sauce or pork chile verde, where their acidity cuts through rich, fatty meats. You can also dice them raw into a fresh, crunchy salsa, or roast and fold them into soups and stews for a tangy depth. A little goes a long way — their brightness wakes up just about any savory dish.
Cooking tips: roast or char them under the broiler, then blend into a classic salsa verde with onion, garlic, jalapeño, and cilantro. Simmer them into green enchilada sauce or pork chile verde, where their acidity cuts through rich, fatty meats. You can also dice them raw into a fresh, crunchy salsa, or roast and fold them into soups and stews for a tangy depth. A little goes a long way — their brightness wakes up just about any savory dish.
