Tomatillos

Most people seem to prefer leaner cuts of meat- ex: chicken breasts vs chicken thighs or pork tenderloin vs pork shoulder, which can be a huge bummer for taste and texture. The leaner meats dry out easier, and the delicious fat helps make everything taste better and keeps you full longer. 

In an effort to find some variety for my clients preferring white meat, I decided to go nuts with tomatillos. Their flavor, combined with salt, onion, cilantro, garlic, lime and maybe even a little jalapeño or habanero really lends a hand to an otherwise bland cut of meat. 

Here in Chicago I typically find tomatillos at Harvest Time on Lawrence year round. Whole Foods has them on occasion too. While picking them up recently, I realized I had no clue of the health benefits of tomatillos, so I did a little research and thought I’d share. Now we can all feel good about doing our bodies the favor of a little salsa verde on our tacos.

Nutrient Highlights of Tomatillos:

With all produce, especially organic produce, it’s a safe bet to assume you’ll be reaping the benefits of not only fiber, but multiple vitamins, minerals and antioxidants as well. Tomatillos specifically provide a rich source of vitamin C, a powerful antioxidant great for skin health, fighting free radicals (aka cancer fighting) and boosting your immune system. Their high fiber content makes them beneficial for anyone who has blood sugar issues like metabolic syndrome or type 2 diabetes.

You’ll likely purchase fresh tomatillos still in a thin protective husk, that is removed before consuming or preparing. After removing the husk, they may be slightly sticky, so give them a quick rinse.

A quick note for anyone sensitive to nightshades, tomatillos do fall into this category, and cooking, like simmering in a salsa, can reduce the alkaloids by about 40-50%, but if you are sensitive to nightshades, avoiding tomatillos may be in your best interest.