What is it?

小巧的圆形水果包裹在精致的纸质果壳中，番茄片可以成熟到各种颜色，从黄色到红色，甚至紫色。但是，如果在成熟之前收获，当它们充满活力的绿色时，它们最有些美味。墨西哥和中美洲的土著，番茄（西班牙语中的“小西红柿”）也被称为果壳西红柿或tomates verdes（绿色西红柿）。番茄的这个遥远的亲戚是墨西哥烹饪的主食，为调味料和莎莎酱提供了酸味，风味。Tomatillos以前仅在拉丁美洲市场上可用，现在在全国各地的杂货店中涌现。

很难抵制扑鼻,几乎带有橘flavor, which turns slightly sweet with cooking. Tomatillos are a perfect match for chile peppers, onions, and cilantro, all of which are key ingredients in salsa verde, a popular Mexican sauce for grilled meats and fish. Tomatillos are also good with avocados, corn, lime, and scallions in salads or sauces to serve with seafood or grilled meat.

如何选择：

Look for firm fruits without blemishes and with their papery husks firmly attached. When fresh, tomatillos are a vibrant green color. Don’t buy ones that have turned a yellowish green, as they’re past their prime.

如何准备：

为了准备番茄，将果壳剥皮，然后从其留下的粘性残留物中冲洗干净。您无需去除种子。如果原始食用，番茄可能会有点酸性和尖锐。煮熟后，它们的味道会柔和，让他们甜美的一面发光。将切碎的番茄片倒入沙拉中，或将其全部烤或烤，然后将其加入莎莎酱和蘸酱中。您也可以将它们切成楔形，然后搅拌成炖菜和紫色，或者将它们炒成小块，然后将其添加到煎蛋卷或炒鸡蛋中。

如何存储：

将Tomatillos贴在纸袋中，然后冷藏长达一周。

食谱

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