T o m at i l l o
Should be dry and hard with tightly
fitting husks and no mold.
Used much like tomatoes--baked, broiled, sliced, or
braised.
Store in a refrigerator in a loose or
open container in the crisper for 2-3
weeks.
Can be eaten raw but do have a citrus type tang.
Sweeter when cooked.
Main ingredient in a Mexican dish called salsa verde.
Toma Verde
•
•
Sweet, yet tart; great in
southwestern dishes
Bright green, turns yellow as
it ripens
Purple
•
•
Sweet, yet tart flavor
Bright purple color
Sout h Dakot a St at e Univer sit y, Sout h D a kot a c ount i es , a nd U.S. D epa r t m ent of Agr i c ul tur e c ooper a t i ng .
Sout h Dakot a St at e Univer sit y adheres t o AA/E E O gui del i nes i n offer i ng educ a t i ona l pr ogr a m s a nd s er v i c es .
This mat er ial was f unded by USDA's S uppl em ent a l N ut r i t i on As s i s t a nc e Pr ogr a m (S N AP ).
Publication: 04-5040-2013
Nutrition Notes
All body cells contain potassium, especially muscle cells,
and in fluid between the cells. Sodium and potassium
create a balance in the body to make muscles contract,
transmit nerve impulses, and regulate blood pressure
and heartbeat. People with hypertension may lower blood
pressure by consuming a diet low in sodium and high in
potassium (fruits and vegetables). Meat and dairy products
also contain potassium.
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Tomatillo Vinaigrette
Ingredients
•
•
1 tomatillo, chopped
2 Tablespoons vinegar (white wine or
balsamic)
•
•
1 Tablespoon olive oil
½ teaspoon Dijon mustard
Directions
1. Combine all ingredients, and whisk to combine.
2. Serve over salad greens and vegetables.
3. Store leftover dressing in refrigerator.
Makes 4 Servings
Nutrition Facts per Serving:
Calories 35; Fat 3.5g; Cholesterol 0mg; Sodium 15mg; Carbohydrate 1g; Sugars 0g; Fiber 0g; Protein 0g
Sources: http://urbanext.illinois.edu/veggies/; http://www.fruitsandveggiesmorematters.org