 |
|||||||||||||||||
|
|
|||||||||||||||||
 |
|||||||||||||||||
Post a comment
|
 Mailing List Subscribe - RSS
Site Navigation
Home
News Archives Advertising BBQ Blogpire News Classic Cooking News Coffee Cookbooks Cooking Desserts Food News Mailing List Main courses Promotions Recipes RSS Salads Side dishes Wine
Archives
September 2008
August 2008 July 2008 June 2008 May 2008 April 2008 March 2008 February 2008 January 2008 December 2007 November 2007 October 2007 September 2007 August 2007 July 2007 June 2007 May 2007 April 2007 March 2007 February 2007 January 2007 December 2006 November 2006 October 2006 September 2006 August 2006 July 2006 June 2006 May 2006 April 2006 March 2006 February 2006 January 2006 December 2005 November 2005 October 2005 September 2005 August 2005 July 2005 June 2005 May 2005 August 2004 Complete Archive List
This weblog is licensed under a Creative Commons License.
|
|
|||||||||||||||
Recipe News: 3 recipes for tomatillos: You'll love their gentle tartness
At one time, you could only find these slightly tart members of the tomato family in Latin American grocery stores. But today, if you check out the produce section of your local supermarket, chances are you'll fine them right next to the ginger and garlic. In spite of their name (they mean little tomatoes in Spanish) and appearance, tomatillos are not baby green tomatoes. Popular in Mexican cuisine, these little fruits have a sour, more lemony flavor than their better-known cousins. When raw, they brighten any salsa or salad, while cooked ones add depth to savory stews and sauces. If they look and sound new, they still may taste familiar: think salsa verde or green enchiladas.
