I got interested in tomatillos after reading this post by Melanie on milpero tomatillos.
Last Tuesday at the Berkely farmers market I noticed purple and yellow tomatillos.
I don't know if it is just because these were fresh from the farm instead sitting around a Mexican mercado bin, but these were wonderful ... richer and there is something about them that makes me think 'bacon' with the first bite ... though there is no strong flavor of that.
Some are purple inside. Others are purple-skinned with yellow interiors. Then there were plain yellow tomatillos.
I think the yellow may have been a different variety rather than an unripe tomatillo. They were the mildest tomatillo I've ever tried, lightly citrusy, rather than the tang of the green varieties.
A few links about purple tomatillos ... I agree with the first link that said ...
"They look and smell wonderful. When eaten fresh, they are sweet, rich, with a complex earthy fruity funk"
Maybe it is that essence of bacon that is the "earthy fruity funk". Needless to say ... very pretty.
That last link has an unusual recipe of Shrimp and Grits with Tomatillo Gravy Recipe. Might be pretty to have the purple tomatillo and pink shrimp on yellow grits.
I haven't tried them cooked yet, but they made a lovely and tasty salsa fresca with purple spanish onion, cilantro and the juice from the pink lemon I bought at Berkeley Bowl
Catalan Family Farm
Hollister, CA, Hollister, CA
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