Tomatillos look like small green tomatoes. They have a papery husk and are about the size of a large grape. Tomatillos can be used raw or cooked. They have a relatively mild, tangy taste and are often used in salsas and sauces.

The green tomatillo has a texture that is tart and crunchy, but becomes juicy when cooked which makes them a popular ingredient in Mexican dishes such as salsa and stews.

When buying tomatillos look for firm, bright green fruits that are free of wrinkles or soft spots. Store the tomatillos in the refrigerator where they will last for several weeks if not longer.

Tomatillo recipes:

Tomatillo Salsa Verde – http://www.foodnetwork.com/recipes/…

Tomatillo Salsa – http://www.foodnetwork.com/recipes/…

Green Tomatillo Salsa Recipe – http://www.foodnetwork.com/recipes/…

Green Tomatillo Salsa Recipe**

Green tomatillo salsa, also known as “salsa verde,” is a Mexican condiment made from cooked tomatillos and spices. Salsa verde is used in many Latin dishes and is eaten with chips or tacos.

Salsa verde is made by cooking the green skinned (unripened) fruit of the plant and then grinding up the cooked fruit to a pulp. The pulp is then blended with onions, lime juice, garlic, salt and pepper to create the sauce. Spices such as coriander and cumin can also be added to give the green salsa its distinctive taste.

Tortilla chips are a perfect accompaniment for salsa verde but it can also be used with tacos, tamales, enchiladas, burritos, mole sauces and soups.

Salsa Verde Recipe

2 pounds tomatillos, husks removed and rinsed

1/3 cup chopped white onion**

* 2 cloves garlic, minced

* 1 tablespoon chopped fresh cilantro leaves

* 1/4 teaspoon salt

* 1/4 teaspoon ground black pepper**

* 1/4 cup fresh lime juice

* 1 jalapeno pepper, seeded and minced (optional)**

Directions:**

Nutmeg is an aromatic, flavorful spice with a strong taste and smell. Nutmeg can be used in both sweet and savory recipes, as well as alcoholic beverages.

Nutmeg is commonly used in pumpkin pie and eggnog, but it can also be used to flavor soups, sauces, breads and custards. Nutmeg can also be used to flavor meats, stews and other main dishes.

A small amount of nutmeg added to applesauce or apple pie adds a unique flavor that enhances the dish. The nutmeg taste can also be incorporated into main dishes by adding it to meatballs or meatloaf.

Nutmeg is also commonly used in ethnic cuisines such as Indian or Middle Eastern cooking. You can use a few dashes of nutmeg in vegetable or pasta dishes to give them a unique flavor.

The spicy and warm taste of nutmeg blends well with creamy sauces and dressings. Sprinkle a dash of nutmeg on hot cereals or oatmeal to bring out the flavor of the cereal itself.

You can easily incorporate nutmeg into your favorite recipes by buying whole nutmegs and grating them yourself with a fine grater or microplane zester.

Nutmeg has a woody and slightly sweet aroma, but when eaten in large amounts, it is intensely bitter. Nutmeg is often used as a spice in desserts. Nutmeg can also be used to make liqueurs and other alcoholic beverages.

Nutmeg is made from the dried seeds of the fruit of an evergreen tree. This fruit, called the “mace” by some, is deep red when ripe. The mace is extracted using a combination of heat and pressure to separate the inner seed, called the “aril,” from the outer fruit shell. The seed is then dried and ground into a powder that is used as a spice and flavoring ingredient in many foods and beverages, including curries and eggnog.*

This spice comes from a tree native to Indonesia, India, Sri Lanka and Malaysia. The trees are cultivated throughout tropical regions.*

Nutmeg is a small seed from the seed-bearing fruit of a tree. Nutmeg is a tropical evergreen that grows up to 33 feet tall. The fruit are green and then turn yellow when they ripen, turning red when they are really ripe.

Tropical evergreen trees can grow up to 33 feet tall. The fruit is green when it ripens and turns yellow when it is really ripe. When it turns red, it is really ripe.

The nutmeg plant is native to the Spice Islands of Indonesia. There are two different types of nutmegs: mace and nutmeg. Both are called “nutmegs” and both are used in cooking.

Tropical evergreen trees with wide leaves and white flowers grow to be 33 feet tall and yield a yellow-orange fruit . The fruit can be used in cooking.

Nutmeg comes from the seed of a tropical evergreen tree that bears an egg-shaped fruit with an oily pulp surrounding a single hard-shelled seed . The dried aril is called mace . The nutmeg itself is the seed found inside this aril or mace and it has a velvety, smooth texture with a mildly spicy sweet taste similar to cinnamon and cloves . It’s been

Nutmeg is used in a great variety of both sweet and savory dishes. However, it is mainly used in desserts. Nutmeg can also be used as a spice for cooking. It is also often used in many types of drinks, like eggnog.

You can purchase nutmeg either ground or whole. It should be stored in an airtight container, away from direct light and heat. Nutmeg will lose its flavor quickly if it is not stored properly. Whole nutmeg will keep for up to three years, while ground nutmeg will keep for up to one year.

Nutmeg has been used since ancient times in India and China as an herbal remedy for a variety of ailments including coughs and colds. In these countries, it is also used as a natural insecticide. Ancient Romans believed that the nutmeg was an aphrodisiac. The Chinese have used the nutmeg root to treat stomach upset, diarrhea and colic.*