Ah, August is upon us and as always she did not show up empty handed. The warmest summer month keeps a pretty consistent track record offering plenty of sun and utter scorching temperatures, the kind of heat that ripens juicy, earthy goodies here for a limited time only--it's only right to enjoy them while they last.
Tomatillos were domesticated by the Aztecs as far back as 800 B.C. and have been brightening seasonal dishes and palates ever since. The Mexican husk tomato is also part of the nightshade family, but has played a far more important role in Latin American cuisine and meatier than its cousin. Also known as "tomate verde" in Mexican culture, the tomatillo is recognized by the paper-like husk supporting the fruit's skin, is small and round in size and green or purple-green in color. Perfectly ripe in August, this wonder fruit is most commonly used as a salsa verde to lessen the natural spice or even enjoyed raw. No matter the form of consumption, get some before it's too late!
Get a fresh tomatillo recipe we love here. Happy seasonal-eating!