Jalapeño Tomatillo Salsa Recipe
What is a tomatillo?
Sometimes called a Mexican green tomato, belongs to the same nightshade family as the tomato. In fact, it resembles a small unripe tomato in size, shape and appearance except for the fact that it has a thin parchment-like covering.
Although tomatillos can ripen to yellow, they are generally used while still green and quite firm. Their flavor has hints of lemon, apple and herbs.
You will find fresh tomatillos generally from May through November in the produce section of your local grocery store. If you have any difficulty finding them you can substitute canned tomatillos in most ethnic markets.
Tomatillos are popular in Mexican and Southwest cooking for use in a variety of dishes, including Guacamole and many sauces. They can be used raw in salads and salsas for a more acidic taste.
Jalapeño Tomatillo Salsa is delicious with roasted pork,chicken and your favorite grilled fish. Don’t forget though this also makes and mighty tasty dipping salsa and if you are in the mode for some “scorching hot salsa” simply substitute a couple of roasted habaneros and that will do the trick for you.
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Capt’n Salsa’s Tomatillo and Jalapeño Tips
Select light green to yellow fresh looking tomatillos they should not be shriveled and dried. The fruit should be firm, with tight fitting husk and free of any blemishes.
Store fresh tomatillos in the refrigerator for about two weeks. If longer storage is desired, remove husks and place ripe fruit in sealed plastic bags and place in the refrigerator. They may also be frozen whole or sliced.
Tomatillos are rich in vitamin A and are a good source of vitamin C.
To Prepare the Tomatillo
Remove the husks and wash tomatillos.
In addition to broiling and roasting you can Cook tomatillos either whole or cut in small pieces.
Either way, steam them in a small amount of water in a covered saucepan for just about five to seven minutes.
The result will be almost a sauce consistency, with the tiny seeds and bits of skin giving texture. You may add to other dishes or season with salt and pepper and hot chiles to taste and serve as a relish side dish.
Jalapeño Chile Tips
The jalapeño is a small to medium-sized chili that is prized for the hot, burning sensation that it produces in the mouth when consumed.
In comparison with other chilies, it has a heat content that varies from mild to hot depending on how it was grown and how it was prepared.
Most sources agree that much of the heat, due to capsaicin and related compounds, is concentrated in the seeds and the veins – de-seeding and de-veining can reduce the heat imparted to a recipe that includes jalapeños.
The jalapeño rates between 2,500 and 8,000 Scoville units in heat. They are named after Jalapa, the capital of Veracruz.
The chipotle is a jalapeño that has been dried and smoked.
The Tomatillo Scoville Scale
The tomatillo is one of the most common fruits used in salsas, but not everyone knows its Scoville rating. The green variety is hotter than the red, while the red type is less spicy. The tomatillo Scoville scale is easy to compare hot sauces since green is considered milder than red. Green salsa is generally more potent than red, but the differences aren’t always apparent.
Tomatillos vary in heat levels, with the highest acidity in freshly picked fruits, and have a flavor similar to green grapes or Granny Smith apples. They are not particularly spicy making, an excellent choice as a base for hot sauces. The more desirable varieties have higher Scoville counts than the milder ones.
The hotter the tomatillo the hotter the dish
In general, a tomatillo is hotter than red jalapeno. Its flavor and tartness differ with its age, so it is essential to read the label before you use it in cooking. Meanwhile, the red pepper has the lowest heat rating, while the yellow variety has the highest. The hotter the tomatillo is, the hotter the dish will be. Moreover, it is essential to check the Scoville level of the pepper before cooking with it.
The Scoville heat level of tomatillos varies in terms of tartness and flavor. A freshly-picked tomatillo has the highest acidity, corresponding to the taste of a green grape or Granny Smith apple. Depending on the type of tomatillo used, it can add a bright acidic tang to dishes and bring a pleasant herbal note. Even though it doesn’t have a spicy taste, tomatillos make an excellent base for hot sauces.
Tomatillos are an excellent choice for hot food lovers.
The freshest tomatillo has the highest acidity, similar to a Granny Smith apple or a green grape. The red and purple cultivars contain a slight sweetness and are commonly used in hot sauces, as their pectin content is high.
Tomatillos come in a variety of tartness and flavor. Compared to red and yellow jalapeno, tomatillos are milder. However, they are hotter than red jalapeno. To add an acidic tang to your dishes, you can use tomatillos in your salsas. If you’re looking for a spicy hot sauce, add some Tabasco pepper and enjoy the flavor!
The Scoville scale is a great way to compare different hot sauces and salsas. For example, red chili salsa is hotter than green chili salsa, but a tomatillo with less spice can be a good choice if you’re looking for a milder version. A tomatillo Scoville value of 2,500 is considered hot. If you prefer mild salsa, try adding a tomatillo Scoville unit.
