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These Mexican natives were an Aztec favourite. For some reason they never migrated east with the rest of the Native American vegetables and fruits, and have remained primarily in Mexico and the southwestern United States until now. I have begun to see them increasingly in many supermarkets, especially those with a section for fancy fresh produce. While they are not an important food, they are interesting enough to include here. They are also high in vitamin C.


Tomatillos can be eaten both raw and cooked. They are specially good when roasted - over charcoal or a mesquite fire - until the bright green skin takes on a golden yellow cast. Incorporated into salsas, soups, and stews, roasted tomatillos add a very special smoky flavor. They can be husked, stemmed and very thinly sliced to add to salads, try a few thin slices in the Jicama, Onion and Orange Salad for a deliciously different taste.

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