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Tomatillo

Cooking Term

 

Definition:
 
Tomatillo: This spongy fleshed fruit has its origins in Guatemala and Mexico. They possess a husk covering and is the prime ingredient is Green Sauce ( Mexican salsa verde; not Spanish salsa verde which is made of parsley herb, olive oil, garlic  and white wine and is used in a traditional fish dish called Merluza en Salsa Verde = Hake in green sauce ).
 
Though resembling a green tomato, it has a distinctly different taste.  
 
 
 
 
 

 

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ChefTalk.com › Cooking Terms › Tomatillo