Juice Daddy

Tomatillos have a great taste and are not used often here in America, unless you are of hispanic origin.

Linda and I use tomatillos frequently in raw salsas and also in juice.

But here's a LITTLE BIT about their background:


1. Although the name “tomatillo” translates as “little tomato” these tangy citrus-like fruits of the plant.
2. Tomatillos are only distant cousins of tomatoes. They are more closely related to Cape Gooseberries. Found in specialty vegetable departments or at farmer’s markets in New Zealand when they ripen at the end of February, and looking like small green tomatoes with papery covers around them.
3. Tomatillos are native to Mexico, with one variety growing wild there. The fruits, which are about the same size as a cherry tomato, do not change colour as they ripen, though if left on the plant for long enough they may turn slightly yellow, but we don't let that happen, because if they turn yellow (which takes a few weeks to happen), they lose their flavor and good taste.

Leaving their papery covers on, you can store tomatillos in the fridge, unlike tomatoes, where they will keep well for several weeks.

Some Healthy Benefits of Tomatillos:

Tomatillos are now considered an anti-cancer food and contain many nutrients, including vitamins C and K, lycopene, potassium, flavonoids and folate.

Promising results relating to colon cancer are being studied.

===========================================================

Using tomatillos in JUICING:

here is one of our favorite Tomatoillo Tonics:

3 cucumbers, organic and non waxed
1/2 cup each, cilantro and parsley
1 clove garlic
5 tomatillos (the paper taken off of the skin)
1 lime, (entire lime used in the juicer, but must be organic)
14 carrots, organic
1 large red bell pepper

===========================================================

THIS IS A GREAT VITAMIN C tonic and BETACAROTENE tonic! (this recipe is good for two people)

HERE'S A SALSA RECIPE WE LOVE:

(The recipe for tomatillo salsa makes about one cup of this very tasty sauce).

5 or 6 medium tomatillos, husked and rinsed
2 fresh green chillies, seeds removed
5 or 6 sprigs fresh cilantro, stalks removed, chopped
1/4 cup water
2 cloves garlic, crushed
1/4 cup finely chopped white or spring onion
Salt to taste
Grill tomatillos and chillies, turning them after five minutes, until tomatillos are blistered and the chillies are soft. Mix to a coarse pulp in a blender or food processor with the garlic, cilantro and water. Stir in washed and drained chopped onion and about 1/4 teaspoon of salt. Store in an airtight jar in the refrigerator and serve with fresh corn off the cob and avocados and flax crackers!

If you want to keep it totally raw, then just do not grill the tomatillo sand chillies, but dice them up.