-
information about tomatillo production, even
though tomatillos are
distributed and
grown worldwide as a home-grown
garden plant.
Tomatillos are
mainly cultivated...
-
version typical of New
Mexico consists mostly of
green chile rather than
tomatillos. This
green sauce comes in subtypes:
cooked sauce, in
which the ingredients...
-
Purepecha and
Mayan cuisines. The
greens used to make the
sauce include tomatillos and
peppers such as poblano,
serrano and jalapeño. It can be
served with...
- pozole"—adds a rich
salsa verde based on
green ingredients,
possibly including tomatillos, epazote, cilantro,
green chiles (typically jalapeños or serranos), or...
- Timmermann, B. N. (2012). "The
Ethnobotany and
Ethnopharmacology of Wild
Tomatillos,
Physalis longifolia Nutt., and
Related Physalis Species: A Review" (PDF)...
- tastyappetite.net.
Retrieved 27
October 2017. "Green
Tomato Chutney/ Husk
Tomatillos Chutney »
Sattvic Recipe". www.sattvicrecipe.com.
Retrieved 27 October...
-
sauces include chili-based sauces, such as
salsa roja,
various moles,
tomatillo-based sauces, such as
salsa verde, or cheese-based sauces, such as chile...
-
Scallions Shallots Snow peas or pea pods
Spinach Summer squash Swiss chard Tomatillos Turnips Water chestnuts Watercress Zucchini "Non-starchy Vegetables"....
-
salsa verde,
though also
called a "green sauce", is
instead based on
tomatillos and is
commonly cooked; the New
Mexico version uses a
green chile base...
- corn (maize), turkey, beans, squash, amaranth, chia, avocados, tomatoes,
tomatillos, cacao, vanilla, agave, spirulina,
sweet potato, cactus, and
chili pepper...
