Blending Tomatillos: Cooking Time For Perfect Purée

Tomatillos are a versatile ingredient used in Mexican dishes such as salsa verde, guacamole, and chilaquiles. They can be cooked in various ways, including boiling, roasting, and sautéing, and can be added to recipes such as chili, soups, and tacos. When preparing tomatillos, the outer husk should be removed, and the fruit should be rinsed to eliminate the sticky residue. Depending on the desired level of charring and softness, they can be cooked for 5 to 20 minutes in an oven or broiler. Boiling tomatillos for approximately 8 minutes is also an option. Once cooked, tomatillos can be blended to create a sauce or salsa.

Roasting tomatillos in the oven

Preparation:

First, you'll want to start with ripe tomatillos. Choose tomatillos that are a nice green colour for the boldest flavours. If they are yellow, the flavour will be tamer, and the outsides will be softer. Remove the outer husks from the tomatillos and give them a rinse to get rid of the sticky outer film.

Oven-Roasting:

Preheat your oven to 400 degrees Fahrenheit. Take a 9x13 baking dish or pan and arrange the tomatillos in a single layer. Drizzle olive oil on top and stir or toss the tomatillos so they are coated evenly. You can also add a sprinkle of salt to taste.

Place the baking dish in the oven and bake for 60-70 minutes, stirring halfway through. The tomatillos are done when they look like they've popped and are browned on top. Remove them from the oven and let them cool before serving or storing.

Serving Suggestions:

Once roasted, tomatillos can be used in a variety of dishes. Here are some ideas:

• Chop them up and serve over steamed rice.
• Add them to salsas, stews, or use as a topping for tacos, sandwiches, or burritos.
• Puree them along with chicken broth and add to skillets for a tasty topping for tortillas.
• Use them as a base for soup stocks or chicken tacos salsa.
• Blend them into a sauce or salsa verde.

Storage:

Roasted tomatillos can be stored in the refrigerator for a few days or frozen for later use. To freeze, let them cool completely, then place them in freezer bags. They will stay fresh in the freezer for up to 6 months. When ready to use, simply defrost and heat them up as needed.

Boiling tomatillos on the stove

First, fill a large pot with water and place it on your stove. Turn the heat to medium-high and bring the water to a rolling boil. Adding a sprinkle of salt to the water is optional.

While you're waiting for the water to boil, prepare the tomatillos. Remove the outer husk from each tomatillo and give them a quick rinse under water to get rid of the sticky residue on the outer surface.

Once the water is boiling, gently drop in the rinsed tomatillos. Let them cook for approximately 8 minutes. You'll notice the outsides of the tomatillos start to shrivel and become very tender. You can test their doneness by pricking them with a knife; if the knife slides in easily, they're ready.

After the tomatillos have cooked, drain the water and let them cool down a bit. You can then blend them to make salsa verde or slice them to add to recipes like chilli or soup.

If you want to make salsa verde, simply place the cooled tomatillos in a blender or food processor. Add in some lime juice, minced garlic, cilantro, onion, and a pinch of salt. Blend until you reach your desired consistency. For a thinner consistency, you can add a bit of olive oil.

And that's it! You now have delicious boiled tomatillos that are ready to be enjoyed in a variety of dishes.

Broiling tomatillos in the oven

Firstly, preheat your oven to 400 degrees Fahrenheit. While the oven is heating up, prepare your tomatillos by removing their outer husks and giving them a rinse to get rid of the sticky residue. You can also cut them into halves or slices, depending on your preference.

Next, arrange the tomatillos in a single layer on a baking sheet or dish. Drizzle olive oil over them and use a brush to ensure they are evenly coated. You can also sprinkle on some salt and other seasonings of your choice, such as garlic, basil, oregano, or pepper.

Now it's time to put the tomatillos in the oven. Place the baking sheet on the highest rack to get the maximum heat. The broiling process should take around 5-10 minutes. Keep a close eye on them, as they can burn easily. You will know they are done when the skins are blistered and blackened.

Once they are broiled to your liking, remove them from the oven and let them cool. If you want to remove the skins, this should be easy to do once they are cool enough to handle. Now, you can blend your broiled tomatillos to make a sauce or salsa, or add them to other dishes like soups, stews, or tacos.

Broiled tomatillos can also be frozen for later use. Simply let them cool, place them in freezer bags, and store them in the freezer for up to 6 months.

So, there you have it! A simple way to cook tomatillos in the oven and add a delicious, smoky flavour to your dishes.

Sautéing tomatillos on the stove

• Preparation: Start by removing the outer papery shell or husk from the tomatillos. You will notice a sticky residue on the green peeling; wash the tomatillos to remove this. Cut the stem from each tomatillo, then cut them in half. There is no need to remove the seeds or pulp.
• Slicing: You can now slice or chop the tomatillos. If you are planning to blend them later, slicing them is a good option. Chopping them is better if you want to mix them into soups or other dishes.
• Sautéing: Heat some olive oil or another neutral oil, or vegan butter, in a skillet. Add the sliced or chopped tomatillos and sauté them for around 6-8 minutes, turning them over halfway through so that they cook evenly. You will know they are done when they are tender and golden.
• Seasoning: You can season the tomatillos with salt and pepper, or other herbs and spices, according to your taste or the requirements of your recipe.
• Blending (optional): If you are making a sauce, salsa, or guacamole, you can now blend the tomatillos in a food processor or blender until you reach the desired consistency. You can also add other ingredients to your blend, such as onion, garlic, cilantro, and jalapenos.
• Storage: Sautéed tomatillos can be stored in the refrigerator for 2-3 days. They can also be frozen for later use.

Sautéing tomatillos is a quick and easy way to prepare them, and it helps to mellow their flavour by reducing the tanginess and acidity associated with raw tomatillos. Enjoy experimenting with this versatile ingredient!

Removing the husks and washing

To remove the husks and wash tomatillos, start by pulling off the papery husk from each tomatillo. Then, rinse the tomatillos under running water to remove the sticky residue that may be present on the outer surface. This residue is a natural coating on the tomatillo, and it is important to wash it off before cooking. You can use a vegetable brush to scrub the tomatillos gently and ensure that the residue is completely removed. After washing, dry the tomatillos with a clean cloth or paper towel.

Once the tomatillos are clean and dry, you can proceed with the next steps in your recipe. If you are boiling the tomatillos, you will need to fill a large pot with water and heat it over medium-high heat until it reaches a rolling boil. Add a pinch of salt to the water, if desired. Gently drop the cleaned tomatillos into the boiling water and cook them for approximately 8 minutes, or until the outsides become tender and start to shrivel. You can test their doneness by pricking them with a knife; if they are tender, they are ready to be removed from the heat.

If you are roasting the tomatillos in the oven, preheat your oven to 400 degrees Fahrenheit. After removing the husks and washing the tomatillos, dry them thoroughly and place them in a baking dish or pan. Drizzle olive oil over the tomatillos and toss them to coat evenly. You can also sprinkle them with salt or other desired seasonings. Roast the tomatillos in the oven for 60-70 minutes, stirring them halfway through the cooking time. They are done when they look like they have popped and are browned on top.

After cooking, allow the tomatillos to cool before handling them further. You can then blend them to make a sauce or salsa, chop them up for recipes like salsa or stews, or use them as desired in your chosen recipe.

Frequently asked questions