August 8, 2025 • 33 mins
This tart fruit in the nightshade family gives a verdant kick to savory sauces, soups, and much more. Anney and Lauren go green with the botany and history of the tomatillo.
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Speaker 1 (00:08):
Hello, and welcome to Savor Protection of iHeartRadio.
Speaker 2 (00:10):
I'm Annie Resa and I'm Lauren vocal Bam, and today
we have an episode for you about Tomatillo's.
Speaker 1 (00:16):
Yes, was there any particular reason this was on your mind? Lauren?
Speaker 2 (00:20):
I think they had been on the list for a
really long time, and maybe I like went to Elmere
and had some good like like green salsa. They've got
like a mild salsa that's a red salsa, and a
salsa verde that's they're spicy, and I love the spicy one.
So maybe it was on my mind, or you know,
(00:43):
I don't know. This story could be apocryphal, could be anything.
It could be anything we've learned.
Speaker 1 (00:51):
Sometimes ideas just pop up and that's that's the end
of the story. I do love I love a good
salsa verde. This has got me really craving toematio based sauce.
Speaker 2 (01:03):
Yeah, Yeah, I was bright. I was really mad while
I was writing this outline that I wasn't consuming anything
to matia based at the moment.
Speaker 1 (01:15):
Yes, And I had happened to see a video recently
about how to make a toematio based sauce, and you know,
it was fairly simple. But of course it means I've
got to get out some kind of food processor whatever,
and as listeners know, this is kind of a whole
thing for me. So I'm debating on how much I
want to try my hand at making it or if
(01:36):
I'll just buy.
Speaker 2 (01:37):
So yeah, I think with these, I mean, check your
check your recipes. But a lot of the time with
Tellmatia is if you chop them kind of fine and
then cook them for any amount of time, they'll kind
of turn to mush to begin with.
Speaker 1 (01:51):
So okay, then I can do that. I am easily
on board with. Well, I suppose you could see our
tomato episode, sure for more. Maybe are hot sauce. We've
done some hot sauces and like calipinos and stuff.
Speaker 3 (02:12):
Yeah.
Speaker 2 (02:13):
Maybe I've got a couple of points in here that
have to do with like tortillas and tomalis. So maybe
maybe those like like tacos and tomalies episodes.
Speaker 1 (02:24):
Yeah, okay, Well this does bring us to our question.
I suppose tomatillos what are they?
Speaker 2 (02:39):
Well, tomatillos are a type of fruit that's used culinarily
as a vegetable because there are these like small round
to kind of squished round fruits that have this lovely
tart vegetables savory and slightly pungent bitter flavor, and kind
of firm and crunchyish texture, just a little bit of
(02:59):
like a like a thick juice to them. They're often
eaten when they're mature but unripe and still green to
get the most tartness out of them. But they will
ripen anywhere from like a yellow to purple in color
and get a little bit sweeter and fruitier in flavor.
They're pretty excellent either raw or cooked as an ingredient
in sauces, especially, they add this like really yeah, like
(03:23):
bright grassy green kind of sauciness when you blend them
up or cook them down. They grow in a protective
papery husk that you have to remove first, and the
skin underneath is thin and a little bit sticky, encasing
this thick flesh that contains many small edible seeds throughout.
But yeah, yeah, they're used usually raw or roasted, maybe
(03:43):
boiled in tacos and salads, blended into dips, simmered into
sauces or stews, and chopped or blended to add to
all kinds of like marinades and bakes hot or cold dishes.
They can stand up to or help cut like really strong, fatty, savory,
(04:05):
or spicy flavors.
Speaker 1 (04:07):
There.
Speaker 2 (04:09):
They're sort of like just getting hit in the face
with a water balloon of flavor, like a dry flavor
water balloon. It's really fresh and bright.
Speaker 1 (04:22):
Yeah, yeah, got such like a nice zip Yeah Okay.
Speaker 2 (04:31):
A botanical name Fissilis exocarpa. Yeah, although sometimes that species
name is reported as Philadelphia Botanists enjoy arguing about the details.
But that's a little bit more in the weeds. No
pun intended than I intend to get here today at
any rate. Tomatillo's are in the night shade family, along
with their cousins tomatoes. Tomatillo does mean little tomato in Spanish.
(04:56):
They're sometimes also called either toes verdes or milt Mexico
is where they're from Ish, though they're technically more related
to gooseberries, which also have that papery shell and are
in the night shade family. There are a number of
wild tomatios and related berries in the Fyssilis genus, around
(05:19):
like seventy to ninety total. They're often called ground cherries
or husked tomatoes or something along those lines because they
do have those papery husks. Some of the common names
of these different plants overlap, which made my reading today
really fun. Yepways, always Tontio's grow on like short herbaceous
(05:42):
plants about three feet or a meter high and just
around is wide, with these broad, green toothed leaves that
look a little bit like their cousin eggplants leaves. They're
a subtropical plant and will not survive a freeze. If
you're growing them, you want to keep the branching and
sometimes viny types stems off the ground because they will
put off roots and prevent like good fruit development. The
(06:05):
leaves and stems and flowers are poisonous to humans, so
donat those.
Speaker 1 (06:13):
Yeah, no shaking my head frantically. That's in your seed.
Speaker 2 (06:21):
The way that fruit happens is that they will bloom
with these small, pretty star shaped yellow flowers with like
a green or purple center that hang downwards like a bell.
If pollinated by insects, usually they'll develop this small fruit
and Okay, usually when a flower grows a fruit, the
(06:42):
sepals that is, the sturdy outer flower parts that are
often green and kind of structural that like protect the
bud and then support the bloom. Yeah, those sepals are
normally done when the fruit begins fruiting, but in Tamata
they keep growing along with the fruit, eventually encasing the
(07:03):
fruit in this protective papery lantern type husk. It'll go
that that husk will go from green to tan in
color as the fruit inside ripens. The genus name Fissilis
comes from a Greek word meaning bladder, indicating that inflated husk. Yeah,
the species name Exocarpa means sticky rind, which is just correct.
(07:28):
The fruit will grow up to a diameter I know, right, Wow,
The fruit will grow up to a diameter of like
up to a couple of inches, like maybe five centimeters,
and we'll go from green to anywhere from golden to
(07:49):
purple in color as it ripens. And the fruit will
usually split open the husks as it grows. But yeah,
a lot of uses call for like mature, unripe green
fruits that are still firm and tart. Inside the fruit,
the flesh and seeds are arranged visually more like a
(08:09):
slightly translucent eggplant than a tomato. Really, like if you
think of like one of those fancy party balloons that
contains more balloons inside it. You know, you've got the
outer skin, which is the outer balloon, right, and then
three inner balloons, which are these like hollow spheres of
seeds arranged within the firm flesh. It can look like
(08:32):
the seeds are sort of willy nilly scattered throughout, but
the flesh is a little softer towards the inside and
the outside. But especially when they're green, they're crunchy, not spongy.
The individual plants do not self pollinate well, so if
you're going to try growing them, it helps to plant
multiple plants and or make sure that you're attracting pollinators
(08:54):
to your garden. Helpful though. Unlike tomatoes, tomatios will grow
true from seed, and uh yeah, they taste. They taste
a little bit like sort of like lemon lime juice
plus a green tomato, plus like a little bit like
a raw green pepper. They contain just a bunch of
pect in two, which helps them form that saucy consistency
(09:17):
when blended and especially when cooked down a bit. Tomatillos
are the main green or verde element in a lot
of Mexican and Central American dishes. Like salsaverde, mola verde,
pizole verde, and tladas verdes. They're a key ingredient in
Guatemalan ajcong de pollo, which is this chicken stew with
tomatillos and pumpkin seeds. You find them paired pumpkin seeds
(09:39):
and a bunch of different sauce dishes. Super super interesting.
Really need to try making a mola verde at home.
That's a note for me, not a note for you.
Although I don't know, I can't tell you what to do.
Maybe you need to to. You can use tomatio's raw
or roasted and write a sauce, salad, caspacho maybe like
a warm soup or a casserole, part of a marinate
(10:00):
or a simmer sauce for proteins. You can pickle them
for extra brightness. Right. Yeah, Personally this is because I
cannot consume uh, sweet peppers. Tomatillo's are a thing that
I sub in for peppers in some recipes where I
(10:23):
want to have that kind of like slightly sweet bitter
tart kind of flavor to like like in a in
a like in my like like vegetable saute as a
base before I add in other ingredients and build build
other flavors. Yeah, but yeah. I've also read recipes for
(10:44):
like corn flour like Massa arena products like tamales and
tortillas that call for steeping tomatillo husks in the water
that you're going to use to make your dough as
like a first step, and anecdotal evidence shows that it
does make the result dough more tender and stable, like
like both soft and also able to hold together without
(11:06):
being crumbly. I wasn't able to find scientific sources about
why that works, but the lay suggestions that I read
include that it might change the pH level of the water,
or that there's like an enzyme or other compound, maybe
more pectin in the husk that does something to the dough.
(11:28):
There's also some prickly pear cactus recipes that call for
simmering the paddles with tomatio husks to reduce slime and
or like thicken the sauce. So not sure what's going
on there, if anyone knows more about it, definitely right in.
Speaker 1 (11:46):
Oh yes, please, Well what about the nutrition by themselves?
Speaker 2 (11:53):
Domintio's are super good for you, you know, lots of
fiber and micronutrients and compounds with potentially good activities in
our bodies. It has been used in traditional medicines to
treat various things. You know, more research is necessary. Bottom line, like,
you know, eat them because you like them. They will
help fill you up, but to keep you going, par
them with some protein and some fat, which is also delicious.
Speaker 1 (12:16):
Yes, well, we do have some numbers for you a few.
Speaker 2 (12:22):
Yeah, So, as of twenty eighteen, Mexico was producing some
seven hundred and seventy eight thousand tons of till maatillos
a year, which is like four point seven percent of
Mexico's total vegetable production. Mexicans consume an average of almost
five and a half kilos of tillmatio's a year that's
nearly twelve pounds, and as of twenty eighteen, the US
(12:48):
was importing the most from Mexico, about eighty two million
dollars worth, which represents an increase of over three hundred
percent in value in just ten years after the US
the UK imparts the most.
Speaker 1 (13:05):
Ooh okay, okay, yes, I would say there's been a
marked increase in my own anecdotal case of tomotios in
my life.
Speaker 3 (13:18):
Yeah.
Speaker 1 (13:18):
In the recent years, and we do have some history
about why.
Speaker 2 (13:23):
That is absolutely yeah, and we will get into that
as soon as we get back from a quick break
for a word from our sponsors.
Speaker 1 (13:38):
And we're back.
Speaker 3 (13:38):
Thank you, sponsors, Yes, thank you.
Speaker 1 (13:41):
Okay. So, tomatillos are indigenous to Mexico and Central and
South America. Until recently, the night shade family, of which
the tomotio is part of, was believed to be about
forty million years old based on known fossil evidence. However,
a twenty seventeenth discovery of two tiny fossils of tomatillos
(14:03):
and what is now Argentina changed the timeline pretty significantly.
Using atomic dating, paleobotanists determined that the fossils were fifty
two million years old. Whoa. That means the family was
around a full twelve million years earlier than previously believed,
especially because tomotios evolved later in the game when compared
(14:25):
to other night shades, so they think that it was
actually earlier.
Speaker 2 (14:27):
Than even Yeah wow, oh cool, that's so cool, and
the fossils are so cute, oh paleobotany oh gotta love it.
And Tamatios have also been consumed by human people for
a long time. According to some sources, the Latical people
(14:51):
domesticated tomatillos by at least like eight hundred and sixty BCE.
And yeah, the the Tlatilko culture was the dominant culture
in what's now known as like the Valley of Mexico
in pre ancient times.
Speaker 1 (15:06):
Right. And tomatillo's have been staples in southern North America
through Central and South American cuisines since ancient times. Archaeological
evidence in what is now Mexico indicate it was part
of the diet of the people there before they arrivaled Spanish.
At the time, it was more preferred than the tomato,
which also originated in South America.
Speaker 2 (15:28):
Yeah, before citrus was introduced to the Americas along with
the European colonists, the tomatillo was an excellent source of
acid for flavoring.
Speaker 1 (15:39):
Yes, but then we do get the arrival of Spanish colonizers,
who first learned about tomotios and tomatoes when they arrived
in the area in fifteen hundreds. This led to some
etymology mix ups amongst the Spanish, wherein both tomatoes and
tomotios were commonly referred to as the same thing. Tomate
the tomatillo got wrapped up in the same poisonous night
(16:00):
shade fears that tomatoes did in Europe, especially because they
looked like the poisonous Chinese lantern plant. Because of that,
for a long time they were largely used ornamentally in Europe.
And you can see our Tomato redex episode and also
recent episode we did on Stuff to Blow your mind
to Joe McCormick about how leftovers can go wrong where
(16:22):
we did talk about.
Speaker 2 (16:22):
This, yeah, yeah, and the supposed poisonousness of the tomato.
Speaker 3 (16:26):
Yeah.
Speaker 1 (16:27):
But right.
Speaker 2 (16:28):
So, by the time the Spanish showed up, the Triple Alliance,
which is often called the Aztec Empire, was in full swing.
The Triple Alliance is so named because it was this
empire made up of three city states in the Valley
of Mexico. As Tech is actually a more modern term
that got like retroactively applied, and it's been applied unevenly
to different people. So let's stick with Triple Alliance. Talking
(16:50):
about all this today. The Native now word for the
tomatillo was miltomont, which is how we got the Spanish
term miltamate for the fruit.
Speaker 1 (17:04):
Yes, well, okay, so then we get a couple of European,
especially Spanish accounts of the tolmatio around this time. Francisco Hernandez,
who was the court physician for Spain's King Phillip the Second,
described tomatillos in the sixteenth century, specifically how peoples of
the Triple Alliance would make a sauce out of tomatios,
(17:25):
and Chile's a handful of other Spanish accounts about this
sauce popped up around this time as well. It was
used as a dip or as a topping for various proteins.
Speaker 2 (17:38):
And Okay, we don't have concrete records for when but
or I certainly don't, but wild tomatios did spread up
through other parts of North America and have been in
use by indigenous peoples here for a long time. I've
read specifically about their use by Pueblo peoples and more
(17:58):
generally about their existence like the Great Plains region.
Speaker 1 (18:02):
By eighteen sixty three, the telmatillo was being grown in
the far western US like the official one, yes, the
domesticated one, Yes, Yes, yes, yes. And then in eighteen
ninety eight, the first published Mexican American cookbook, El Cosrina Espanol,
or the Spanish cook by Incarnacion Panedo included a recipe
(18:23):
for chile Verde along with a few dishes that included it. However,
I was reading these recipes and I'm pretty sure the
green cave from Chile's and not Tomotillo's. But some people
say it's possible it was Tomotillo, and I'm not sure,
but I think it came from Chile's based on what
I read. But I'll put that in there just in case.
Speaker 3 (18:46):
Yeah.
Speaker 1 (18:48):
In nineteen forty one, a man named Henry Tankledge launched
law Victoria's Sales Company, complete with the law Victoria's sauces,
including green Taco and Enchilada sauces made tomatios. These are
often credited as the first commercial jarred salsa hot sauces
in the United States. The American Fruit Grower started labeling
(19:11):
tomatio's grown in America as jamberries as part of a
marketing campaign in nineteen forty five. They claimed it was
a new fruit created by scientists who conducted selections over
a six year period to pinpoint to variety suitable for
growth in the Midwestern United States. The strain was named
the Mayan Husk Tomato, and they were sending out four
(19:32):
thousand seed packets to Iowa and nearby states around this time.
Tomo teos were introduced to India in the nineteen fifties,
leading to cultivation and incorporation in a handful of dishes there.
They also were pretty successful in Australian parts of South
Africa after introduction, and in East Africa by nineteen sixty seven.
(19:54):
As Mexican cuisine grew more popular in the United States
in the nineteen fifties, so did tomo teos. Mexico industrialized
production of tomatios sometime around the nineteen eighties, which is
also when salsa shot up in popularity in the United States. Well,
green sauce made with tomatio's wasn't as widespread as the
red variety, it did see an increase in production.
Speaker 2 (20:15):
Yeah, it is nonetheless thought that demand from the US
starting in the nineteen eighties is basically what prompted Mexico
to industrialize the crop. But as like a fresh produce,
tomatio's weren't really widely available in most of the US
until like the early two thousands.
Speaker 3 (20:37):
Uh, then I guess a little.
Speaker 2 (20:43):
I feel like the end of these outlines is always
kind of a Lauren's Kiljoy Corner. I'm sorry that the
world is what it is right now, but there have
been farmer strikes in parts of Mexico. There were a
bunch in twenty nineteen around Tomatio's in response to like
low purchase prices of Tomatio's by supermarkets that then sold
those fruits for like nearly five times as much to consumers.
(21:09):
This issue applies to a lot of products in Mexican
agriculture and is ongoing, and in the US as well.
There are labor concerns around safety for workers regarding things
like heat mitigation and living wages, including products like Tomatilla's.
Speaker 1 (21:27):
Yes, it is true at the end of these episodes
we usually have some bad news, but there's also the
people who are working hard to change things or research
into things. Yeah, so that's there's hope.
Speaker 2 (21:44):
There there is, there is people are working on it.
Speaker 1 (21:49):
And we should know about these things.
Speaker 3 (21:50):
Yeah. No, absolutely, yes.
Speaker 1 (21:53):
Well, listeners, please please please let us know if you
have any recipes involving Tomatillo's favorite uses.
Speaker 2 (22:02):
Hmm, if you've grown some. I've never had one ripe,
so if you can tell me what that's like, I'm
extremely interested. Are they do they just kind of wind
up being like gooseberries, because I kind of hate gooseberries.
Speaker 3 (22:17):
Let me let me know.
Speaker 1 (22:19):
Okay, yes, listeners, please let us know. But in the meantime,
I think that's what we have to say about Timotillo's
for now.
Speaker 3 (22:25):
It is.
Speaker 2 (22:26):
We do already have some listener mail for you, though,
and we are going to get into that as soon
as we get back from one more quick break for
a word from our sponsors.
Speaker 1 (22:42):
And we're back. Thank you, sponsor, Yes, thank you, and
we're back with smooth chart. Well, my power flickered during that.
That was I hope, okay, but I'm just going to
assume it was the power of the listener.
Speaker 3 (23:03):
Tartaness.
Speaker 1 (23:04):
Yeah, yes, yeah, definitely. Maybe I just moved this cable
probably that's what it was, all right. So we have
a bit of a longer message from ARC today, so
we're going to split it up, and it's about a
couple different things. So let's dive in. I do enjoy
cursow as I think it is an excellent mixer. I
(23:25):
do think you need to be careful as the brands
are all over the place, not only in alcohol strength
but also in the flavor itself. Some are mild and
some are really in your face a good mixer to
keep around. The story behind Lowry's was interesting. I did
not know all of that and found it fascinating, so
thank you. I think people tend to think of it
as an old timey seasoning. I remember as a kid
(23:48):
in the seventies and eighties that it seemed to be
more popular and used in a number of recipes. I
try to keep a bottle handy, as it is really useful.
While it's not complicated, I wouldn't call it a bait
seasoning myself. I guess it is kind of nostalgic along
with having a pleasant mix and flavor profile. I think
it really does enhance things. Use it on burgers before
(24:10):
grilling for a nice little twist. I do think that
making your own spice mixes is not difficult, but for
some things I think the original is worth it. I
think it might be able to get close Hilari's, but
I have a feeling it would not be just right
taco seasoning. On the other hand, I make my own
at this point and keep it in the jar, no
more packets needed, and I can always increase the heat
(24:31):
level if I want to. The tarragone stuff was fun.
Sounds like a major rabbit hole in etymology. I never
really knew it as an elevated or upscale herb as
I grew up having it in a lot of dishes.
Maybe it was just my family, but it seemed to
be in a lot of recipes. Or maybe my family
just really enjoys Anis finnel liquorice flavors. I do know
(24:55):
you need to be careful with it, as it can
easily overpower or bitter a dish, but I think it
really adds a lot of flavor, especially in stews and roast.
For the longest time, we used to have a bottle
of tarragon vinegar. We used to make vinegar rits. I
cannot recall it ever being that big a deal and
showing up in things. If you like be stroganoff, add
some to that, or even add a little bit near
(25:16):
the end of making French onions soup, just a small
amount will drop in a little bit of Mmm. I
know this, but I can't pinpoint it, but dang it works.
Speaker 3 (25:29):
Are it continued?
Speaker 1 (25:31):
Okay?
Speaker 2 (25:32):
Circling back to previous items, in particular pasta salad and
potato salad, something dawned on me recently that I think
the reason most people don't really like either one or
find it hard to find a good one, is that
most of them are fairly bland. They seem to be
sort of one note, either creamy or vinegary, not a
lot going on. I decided I wanted to try something
(25:52):
a little different and found myself making a pasta salad.
I thought about things before making, and my wife and
I both enjoyed it and had it for lunch the
next time. I think the combination of flavors and the
pasta still having a bite did it. So I used
a fusili pasta and cooked it about a minute less
than the package minimum to ensure it still had a
firmness to it but was not crunchy. I think I
(26:13):
actually got a true al dente. I immediately ran it
under cold water and put it into a bowl. Then
I added about two ounces of really sharp feta, crumbled up,
chopped up about a cup or so of kalamada and
other Greek olives, chopped, a few peppadoo peppers, tossed in
some capers, some chopped fresh basil, and a bit of
finely minced shallat to that add a can of good
(26:35):
tuna in olive oil. It needs to be good tuna
in olive oil, and leave the oil in in another bowl.
Mix olive oil, red wine, vinegar, lemon zest, lemon juice,
and oregano. Pour over the bowl, Crack some black pepper
and mix. Once that's done, stir taste for seasoning. It
may or may not need salt, depending on the saltiness
of the other ingredients. Put back in the fridge and
(26:56):
let's sit for at least another hour and mix before serving.
I think it turned out really well, and for lunch
the next day it was even better as things got
to mix together even more overnight. On potato salad, we
had made another standard creamy one, but it was just
lacking on a whim and based on just having replaced
the bottle, I thought, why not mix in some lowries.
(27:18):
I tell you this made a huge difference to me.
The flavor profile actually works really well in a creamy
potato salad, and I will one hundred percent at it again.
I think we need a savor discord server for sharing
all these recipes. Ideas of pictures of food and pet taxes.
Speaker 1 (27:35):
Woo. You know, I've like only briefly dipped my toe
and discord, I have.
Speaker 2 (27:43):
Never I am slightly embarrassed to say that. But but.
Speaker 1 (27:51):
What I like about it is if you have a
good community, which I think you and I do, Yeah,
they can pretty much run it themselves and we can
just pop in whenever. I like that. That sounds like,
that sounds great, But I don't know, it's just nice
that it can be kind of strumming alive without.
Speaker 2 (28:14):
Us, Yeah, as opposed to like a social media account
that is like us talking and that you know, not
that y'all never tack us into conversations or anything like that.
Speaker 3 (28:24):
But yeah, this is a little.
Speaker 2 (28:26):
Bit intimidating to be like the one creating all of
the all of the rocking points.
Speaker 1 (28:33):
Yeah, but.
Speaker 2 (28:36):
Maybe maybe one or both of us will figure out
a technology.
Speaker 1 (28:40):
Well, other listeners. Let us know if that's something you're
interested in. We did. I remember ages ago. We were like,
we should find a place where we can share these
recipes because us for reading them off is sometimes difficult.
I would imagine, yeah, uh, to cook off of But yeah,
let us know if you're interested, because I think we could.
I think we could do that.
Speaker 2 (29:01):
Yeah, totally, and so right, totally. I'm kind of going
going top up or sorry, bottom up.
Speaker 3 (29:10):
Yeah, of course.
Speaker 2 (29:11):
Yeah, Loweries is terrific and like a kind of creamy sauce.
So I can see that being absolutely perfect in a
potato salad. I did not mean to insult the Lowries, no, never.
I do think that that's like a little bit of
a perception in like wider like quote unquote foodye culture,
(29:34):
but uh but yeah, No, it's a great seasoning.
Speaker 1 (29:38):
Yeah, and I think that's a wonderful That sounds like
a great way to just punch up something that's kind
of bland. Yeah, I can see it working fantastically with
potato salad. Yeah, this pasta salad sounds great.
Speaker 3 (29:49):
Oh yeah. Oh man.
Speaker 2 (29:51):
The good tuna and olive oil is something I didn't
really discover until relatively recently. My family was always a
tuna in water kind of kind of family.
Speaker 3 (30:01):
But it's so good.
Speaker 1 (30:04):
Mm hmmm hmm. Yeah. You've given me some good tips
about that, and I have. I recently, I am very
fortunate to have a friend who had like this crop
of fresh tomatoes. She asked like, do you want someone?
I was like, give me everyone, you will give me, please?
And I made this really nice. I did a bunch
(30:27):
of things with it. But one of the things I
did was I made a really nice tomato sauce for
pasta out of it. Oh yeah, and because they were
fresh tomatoes, I was like, I'm really gonna go above
what I normally do and get like the expensive pasta
and get the expense of all. Yeah, make this a
really bright, fancy dish. And it was worth it. It
(30:49):
was so good and it was so simple. That's why
I wanted to get the nice ingredients because it was like,
very simple, So the ingredients really need to shine.
Speaker 3 (31:00):
Yeah, and they did.
Speaker 2 (31:02):
That sounds funny though, mm hmmm. I do love these
tips for uh tarragon.
Speaker 1 (31:09):
Yes, yeah, I really enjoyed hearing from people about tarragon
because I don't think it's something I've really cooked with extensively.
But I love hearing the ways that you all use it.
And I love this, like adding it to beef strogan
off French onion soup just.
Speaker 2 (31:26):
A little, just a little, just a little, you know.
Speaker 1 (31:29):
Yeah, I like that. I like that. And yes, we
also thought the story behind Lowry's was interesting. And yeah,
I've definitely a lot of recipes I see when I'm
like making Mexican food there, make your own taco seasoning.
You can do this, but Lowers Yeah, Lwers is kind
(31:52):
of it's it's thing. I know what it is. You
can make it.
Speaker 3 (31:56):
But yeah, it's so convenient.
Speaker 2 (31:59):
It's just a really dependable I think basic is the
wrong word. Dependable, Yes, perhaps kinder.
Speaker 1 (32:07):
Yeah, you know what you're getting. Yeah, and it's nice
and yeah, agreed about curse. L know what you're getting into.
Look at those labels. Yes, well, thank you so much
to ARC for writing in. If anyone else we hope
(32:29):
we would like to write to us, please do. You
can email us at hello at savorpod dot com.
Speaker 2 (32:35):
We are also kind of on social media. You can
find us on Instagram and blue Sky at savor pod,
and we do hope to hear from you. Savor is
production of iHeartRadio. For more podcasts from my Heart Radio,
you can visit the iHeartRadio app, Apple Podcasts, or wherever
you listen to your favorite shows. Thanks as always to
our super producers Dylan Fagan and Andrew Howard. Thanks to
you for listening, and we hope that lots more good
(32:57):
things are coming your way.
Hello, and welcome to Savor Protection of iHeartRadio.
Speaker 2 (00:10):
I'm Annie Resa and I'm Lauren vocal Bam, and today
we have an episode for you about Tomatillo's.
Speaker 1 (00:16):
Yes, was there any particular reason this was on your mind? Lauren?
Speaker 2 (00:20):
I think they had been on the list for a
really long time, and maybe I like went to Elmere
and had some good like like green salsa. They've got
like a mild salsa that's a red salsa, and a
salsa verde that's they're spicy, and I love the spicy one.
So maybe it was on my mind, or you know,
(00:43):
I don't know. This story could be apocryphal, could be anything.
It could be anything we've learned.
Speaker 1 (00:51):
Sometimes ideas just pop up and that's that's the end
of the story. I do love I love a good
salsa verde. This has got me really craving toematio based sauce.
Speaker 2 (01:03):
Yeah, Yeah, I was bright. I was really mad while
I was writing this outline that I wasn't consuming anything
to matia based at the moment.
Speaker 1 (01:15):
Yes, And I had happened to see a video recently
about how to make a toematio based sauce, and you know,
it was fairly simple. But of course it means I've
got to get out some kind of food processor whatever,
and as listeners know, this is kind of a whole
thing for me. So I'm debating on how much I
want to try my hand at making it or if
(01:36):
I'll just buy.
Speaker 2 (01:37):
So yeah, I think with these, I mean, check your
check your recipes. But a lot of the time with
Tellmatia is if you chop them kind of fine and
then cook them for any amount of time, they'll kind
of turn to mush to begin with.
Speaker 1 (01:51):
So okay, then I can do that. I am easily
on board with. Well, I suppose you could see our
tomato episode, sure for more. Maybe are hot sauce. We've
done some hot sauces and like calipinos and stuff.
Speaker 3 (02:12):
Yeah.
Speaker 2 (02:13):
Maybe I've got a couple of points in here that
have to do with like tortillas and tomalis. So maybe
maybe those like like tacos and tomalies episodes.
Speaker 1 (02:24):
Yeah, okay, Well this does bring us to our question.
I suppose tomatillos what are they?
Speaker 2 (02:39):
Well, tomatillos are a type of fruit that's used culinarily
as a vegetable because there are these like small round
to kind of squished round fruits that have this lovely
tart vegetables savory and slightly pungent bitter flavor, and kind
of firm and crunchyish texture, just a little bit of
(02:59):
like a like a thick juice to them. They're often
eaten when they're mature but unripe and still green to
get the most tartness out of them. But they will
ripen anywhere from like a yellow to purple in color
and get a little bit sweeter and fruitier in flavor.
They're pretty excellent either raw or cooked as an ingredient
in sauces, especially, they add this like really yeah, like
(03:23):
bright grassy green kind of sauciness when you blend them
up or cook them down. They grow in a protective
papery husk that you have to remove first, and the
skin underneath is thin and a little bit sticky, encasing
this thick flesh that contains many small edible seeds throughout.
But yeah, yeah, they're used usually raw or roasted, maybe
(03:43):
boiled in tacos and salads, blended into dips, simmered into
sauces or stews, and chopped or blended to add to
all kinds of like marinades and bakes hot or cold dishes.
They can stand up to or help cut like really strong, fatty, savory,
(04:05):
or spicy flavors.
Speaker 1 (04:07):
There.
Speaker 2 (04:09):
They're sort of like just getting hit in the face
with a water balloon of flavor, like a dry flavor
water balloon. It's really fresh and bright.
Speaker 1 (04:22):
Yeah, yeah, got such like a nice zip Yeah Okay.
Speaker 2 (04:31):
A botanical name Fissilis exocarpa. Yeah, although sometimes that species
name is reported as Philadelphia Botanists enjoy arguing about the details.
But that's a little bit more in the weeds. No
pun intended than I intend to get here today at
any rate. Tomatillo's are in the night shade family, along
with their cousins tomatoes. Tomatillo does mean little tomato in Spanish.
(04:56):
They're sometimes also called either toes verdes or milt Mexico
is where they're from Ish, though they're technically more related
to gooseberries, which also have that papery shell and are
in the night shade family. There are a number of
wild tomatios and related berries in the Fyssilis genus, around
(05:19):
like seventy to ninety total. They're often called ground cherries
or husked tomatoes or something along those lines because they
do have those papery husks. Some of the common names
of these different plants overlap, which made my reading today
really fun. Yepways, always Tontio's grow on like short herbaceous
(05:42):
plants about three feet or a meter high and just
around is wide, with these broad, green toothed leaves that
look a little bit like their cousin eggplants leaves. They're
a subtropical plant and will not survive a freeze. If
you're growing them, you want to keep the branching and
sometimes viny types stems off the ground because they will
put off roots and prevent like good fruit development. The
(06:05):
leaves and stems and flowers are poisonous to humans, so
donat those.
Speaker 1 (06:13):
Yeah, no shaking my head frantically. That's in your seed.
Speaker 2 (06:21):
The way that fruit happens is that they will bloom
with these small, pretty star shaped yellow flowers with like
a green or purple center that hang downwards like a bell.
If pollinated by insects, usually they'll develop this small fruit
and Okay, usually when a flower grows a fruit, the
(06:42):
sepals that is, the sturdy outer flower parts that are
often green and kind of structural that like protect the
bud and then support the bloom. Yeah, those sepals are
normally done when the fruit begins fruiting, but in Tamata
they keep growing along with the fruit, eventually encasing the
(07:03):
fruit in this protective papery lantern type husk. It'll go
that that husk will go from green to tan in
color as the fruit inside ripens. The genus name Fissilis
comes from a Greek word meaning bladder, indicating that inflated husk. Yeah,
the species name Exocarpa means sticky rind, which is just correct.
(07:28):
The fruit will grow up to a diameter I know, right, Wow,
The fruit will grow up to a diameter of like
up to a couple of inches, like maybe five centimeters,
and we'll go from green to anywhere from golden to
(07:49):
purple in color as it ripens. And the fruit will
usually split open the husks as it grows. But yeah,
a lot of uses call for like mature, unripe green
fruits that are still firm and tart. Inside the fruit,
the flesh and seeds are arranged visually more like a
(08:09):
slightly translucent eggplant than a tomato. Really, like if you
think of like one of those fancy party balloons that
contains more balloons inside it. You know, you've got the
outer skin, which is the outer balloon, right, and then
three inner balloons, which are these like hollow spheres of
seeds arranged within the firm flesh. It can look like
(08:32):
the seeds are sort of willy nilly scattered throughout, but
the flesh is a little softer towards the inside and
the outside. But especially when they're green, they're crunchy, not spongy.
The individual plants do not self pollinate well, so if
you're going to try growing them, it helps to plant
multiple plants and or make sure that you're attracting pollinators
(08:54):
to your garden. Helpful though. Unlike tomatoes, tomatios will grow
true from seed, and uh yeah, they taste. They taste
a little bit like sort of like lemon lime juice
plus a green tomato, plus like a little bit like
a raw green pepper. They contain just a bunch of
pect in two, which helps them form that saucy consistency
(09:17):
when blended and especially when cooked down a bit. Tomatillos
are the main green or verde element in a lot
of Mexican and Central American dishes. Like salsaverde, mola verde,
pizole verde, and tladas verdes. They're a key ingredient in
Guatemalan ajcong de pollo, which is this chicken stew with
tomatillos and pumpkin seeds. You find them paired pumpkin seeds
(09:39):
and a bunch of different sauce dishes. Super super interesting.
Really need to try making a mola verde at home.
That's a note for me, not a note for you.
Although I don't know, I can't tell you what to do.
Maybe you need to to. You can use tomatio's raw
or roasted and write a sauce, salad, caspacho maybe like
a warm soup or a casserole, part of a marinate
(10:00):
or a simmer sauce for proteins. You can pickle them
for extra brightness. Right. Yeah, Personally this is because I
cannot consume uh, sweet peppers. Tomatillo's are a thing that
I sub in for peppers in some recipes where I
(10:23):
want to have that kind of like slightly sweet bitter
tart kind of flavor to like like in a in
a like in my like like vegetable saute as a
base before I add in other ingredients and build build
other flavors. Yeah, but yeah. I've also read recipes for
(10:44):
like corn flour like Massa arena products like tamales and
tortillas that call for steeping tomatillo husks in the water
that you're going to use to make your dough as
like a first step, and anecdotal evidence shows that it
does make the result dough more tender and stable, like
like both soft and also able to hold together without
(11:06):
being crumbly. I wasn't able to find scientific sources about
why that works, but the lay suggestions that I read
include that it might change the pH level of the water,
or that there's like an enzyme or other compound, maybe
more pectin in the husk that does something to the dough.
(11:28):
There's also some prickly pear cactus recipes that call for
simmering the paddles with tomatio husks to reduce slime and
or like thicken the sauce. So not sure what's going
on there, if anyone knows more about it, definitely right in.
Speaker 1 (11:46):
Oh yes, please, Well what about the nutrition by themselves?
Speaker 2 (11:53):
Domintio's are super good for you, you know, lots of
fiber and micronutrients and compounds with potentially good activities in
our bodies. It has been used in traditional medicines to
treat various things. You know, more research is necessary. Bottom line, like,
you know, eat them because you like them. They will
help fill you up, but to keep you going, par
them with some protein and some fat, which is also delicious.
Speaker 1 (12:16):
Yes, well, we do have some numbers for you a few.
Speaker 2 (12:22):
Yeah, So, as of twenty eighteen, Mexico was producing some
seven hundred and seventy eight thousand tons of till maatillos
a year, which is like four point seven percent of
Mexico's total vegetable production. Mexicans consume an average of almost
five and a half kilos of tillmatio's a year that's
nearly twelve pounds, and as of twenty eighteen, the US
(12:48):
was importing the most from Mexico, about eighty two million
dollars worth, which represents an increase of over three hundred
percent in value in just ten years after the US
the UK imparts the most.
Speaker 1 (13:05):
Ooh okay, okay, yes, I would say there's been a
marked increase in my own anecdotal case of tomotios in
my life.
Speaker 3 (13:18):
Yeah.
Speaker 1 (13:18):
In the recent years, and we do have some history
about why.
Speaker 2 (13:23):
That is absolutely yeah, and we will get into that
as soon as we get back from a quick break
for a word from our sponsors.
Speaker 1 (13:38):
And we're back.
Speaker 3 (13:38):
Thank you, sponsors, Yes, thank you.
Speaker 1 (13:41):
Okay. So, tomatillos are indigenous to Mexico and Central and
South America. Until recently, the night shade family, of which
the tomotio is part of, was believed to be about
forty million years old based on known fossil evidence. However,
a twenty seventeenth discovery of two tiny fossils of tomatillos
(14:03):
and what is now Argentina changed the timeline pretty significantly.
Using atomic dating, paleobotanists determined that the fossils were fifty
two million years old. Whoa. That means the family was
around a full twelve million years earlier than previously believed,
especially because tomotios evolved later in the game when compared
(14:25):
to other night shades, so they think that it was
actually earlier.
Speaker 2 (14:27):
Than even Yeah wow, oh cool, that's so cool, and
the fossils are so cute, oh paleobotany oh gotta love it.
And Tamatios have also been consumed by human people for
a long time. According to some sources, the Latical people
(14:51):
domesticated tomatillos by at least like eight hundred and sixty BCE.
And yeah, the the Tlatilko culture was the dominant culture
in what's now known as like the Valley of Mexico
in pre ancient times.
Speaker 1 (15:06):
Right. And tomatillo's have been staples in southern North America
through Central and South American cuisines since ancient times. Archaeological
evidence in what is now Mexico indicate it was part
of the diet of the people there before they arrivaled Spanish.
At the time, it was more preferred than the tomato,
which also originated in South America.
Speaker 2 (15:28):
Yeah, before citrus was introduced to the Americas along with
the European colonists, the tomatillo was an excellent source of
acid for flavoring.
Speaker 1 (15:39):
Yes, but then we do get the arrival of Spanish colonizers,
who first learned about tomotios and tomatoes when they arrived
in the area in fifteen hundreds. This led to some
etymology mix ups amongst the Spanish, wherein both tomatoes and
tomotios were commonly referred to as the same thing. Tomate
the tomatillo got wrapped up in the same poisonous night
(16:00):
shade fears that tomatoes did in Europe, especially because they
looked like the poisonous Chinese lantern plant. Because of that,
for a long time they were largely used ornamentally in Europe.
And you can see our Tomato redex episode and also
recent episode we did on Stuff to Blow your mind
to Joe McCormick about how leftovers can go wrong where
(16:22):
we did talk about.
Speaker 2 (16:22):
This, yeah, yeah, and the supposed poisonousness of the tomato.
Speaker 3 (16:26):
Yeah.
Speaker 1 (16:27):
But right.
Speaker 2 (16:28):
So, by the time the Spanish showed up, the Triple Alliance,
which is often called the Aztec Empire, was in full swing.
The Triple Alliance is so named because it was this
empire made up of three city states in the Valley
of Mexico. As Tech is actually a more modern term
that got like retroactively applied, and it's been applied unevenly
to different people. So let's stick with Triple Alliance. Talking
(16:50):
about all this today. The Native now word for the
tomatillo was miltomont, which is how we got the Spanish
term miltamate for the fruit.
Speaker 1 (17:04):
Yes, well, okay, so then we get a couple of European,
especially Spanish accounts of the tolmatio around this time. Francisco Hernandez,
who was the court physician for Spain's King Phillip the Second,
described tomatillos in the sixteenth century, specifically how peoples of
the Triple Alliance would make a sauce out of tomatios,
(17:25):
and Chile's a handful of other Spanish accounts about this
sauce popped up around this time as well. It was
used as a dip or as a topping for various proteins.
Speaker 2 (17:38):
And Okay, we don't have concrete records for when but
or I certainly don't, but wild tomatios did spread up
through other parts of North America and have been in
use by indigenous peoples here for a long time. I've
read specifically about their use by Pueblo peoples and more
(17:58):
generally about their existence like the Great Plains region.
Speaker 1 (18:02):
By eighteen sixty three, the telmatillo was being grown in
the far western US like the official one, yes, the
domesticated one, Yes, Yes, yes, yes. And then in eighteen
ninety eight, the first published Mexican American cookbook, El Cosrina Espanol,
or the Spanish cook by Incarnacion Panedo included a recipe
(18:23):
for chile Verde along with a few dishes that included it. However,
I was reading these recipes and I'm pretty sure the
green cave from Chile's and not Tomotillo's. But some people
say it's possible it was Tomotillo, and I'm not sure,
but I think it came from Chile's based on what
I read. But I'll put that in there just in case.
Speaker 3 (18:46):
Yeah.
Speaker 1 (18:48):
In nineteen forty one, a man named Henry Tankledge launched
law Victoria's Sales Company, complete with the law Victoria's sauces,
including green Taco and Enchilada sauces made tomatios. These are
often credited as the first commercial jarred salsa hot sauces
in the United States. The American Fruit Grower started labeling
(19:11):
tomatio's grown in America as jamberries as part of a
marketing campaign in nineteen forty five. They claimed it was
a new fruit created by scientists who conducted selections over
a six year period to pinpoint to variety suitable for
growth in the Midwestern United States. The strain was named
the Mayan Husk Tomato, and they were sending out four
(19:32):
thousand seed packets to Iowa and nearby states around this time.
Tomo teos were introduced to India in the nineteen fifties,
leading to cultivation and incorporation in a handful of dishes there.
They also were pretty successful in Australian parts of South
Africa after introduction, and in East Africa by nineteen sixty seven.
(19:54):
As Mexican cuisine grew more popular in the United States
in the nineteen fifties, so did tomo teos. Mexico industrialized
production of tomatios sometime around the nineteen eighties, which is
also when salsa shot up in popularity in the United States. Well,
green sauce made with tomatio's wasn't as widespread as the
red variety, it did see an increase in production.
Speaker 2 (20:15):
Yeah, it is nonetheless thought that demand from the US
starting in the nineteen eighties is basically what prompted Mexico
to industrialize the crop. But as like a fresh produce,
tomatio's weren't really widely available in most of the US
until like the early two thousands.
Speaker 3 (20:37):
Uh, then I guess a little.
Speaker 2 (20:43):
I feel like the end of these outlines is always
kind of a Lauren's Kiljoy Corner. I'm sorry that the
world is what it is right now, but there have
been farmer strikes in parts of Mexico. There were a
bunch in twenty nineteen around Tomatio's in response to like
low purchase prices of Tomatio's by supermarkets that then sold
those fruits for like nearly five times as much to consumers.
(21:09):
This issue applies to a lot of products in Mexican
agriculture and is ongoing, and in the US as well.
There are labor concerns around safety for workers regarding things
like heat mitigation and living wages, including products like Tomatilla's.
Speaker 1 (21:27):
Yes, it is true at the end of these episodes
we usually have some bad news, but there's also the
people who are working hard to change things or research
into things. Yeah, so that's there's hope.
Speaker 2 (21:44):
There there is, there is people are working on it.
Speaker 1 (21:49):
And we should know about these things.
Speaker 3 (21:50):
Yeah. No, absolutely, yes.
Speaker 1 (21:53):
Well, listeners, please please please let us know if you
have any recipes involving Tomatillo's favorite uses.
Speaker 2 (22:02):
Hmm, if you've grown some. I've never had one ripe,
so if you can tell me what that's like, I'm
extremely interested. Are they do they just kind of wind
up being like gooseberries, because I kind of hate gooseberries.
Speaker 3 (22:17):
Let me let me know.
Speaker 1 (22:19):
Okay, yes, listeners, please let us know. But in the meantime,
I think that's what we have to say about Timotillo's
for now.
Speaker 3 (22:25):
It is.
Speaker 2 (22:26):
We do already have some listener mail for you, though,
and we are going to get into that as soon
as we get back from one more quick break for
a word from our sponsors.
Speaker 1 (22:42):
And we're back. Thank you, sponsor, Yes, thank you, and
we're back with smooth chart. Well, my power flickered during that.
That was I hope, okay, but I'm just going to
assume it was the power of the listener.
Speaker 3 (23:03):
Tartaness.
Speaker 1 (23:04):
Yeah, yes, yeah, definitely. Maybe I just moved this cable
probably that's what it was, all right. So we have
a bit of a longer message from ARC today, so
we're going to split it up, and it's about a
couple different things. So let's dive in. I do enjoy
cursow as I think it is an excellent mixer. I
(23:25):
do think you need to be careful as the brands
are all over the place, not only in alcohol strength
but also in the flavor itself. Some are mild and
some are really in your face a good mixer to
keep around. The story behind Lowry's was interesting. I did
not know all of that and found it fascinating, so
thank you. I think people tend to think of it
as an old timey seasoning. I remember as a kid
(23:48):
in the seventies and eighties that it seemed to be
more popular and used in a number of recipes. I
try to keep a bottle handy, as it is really useful.
While it's not complicated, I wouldn't call it a bait
seasoning myself. I guess it is kind of nostalgic along
with having a pleasant mix and flavor profile. I think
it really does enhance things. Use it on burgers before
(24:10):
grilling for a nice little twist. I do think that
making your own spice mixes is not difficult, but for
some things I think the original is worth it. I
think it might be able to get close Hilari's, but
I have a feeling it would not be just right
taco seasoning. On the other hand, I make my own
at this point and keep it in the jar, no
more packets needed, and I can always increase the heat
(24:31):
level if I want to. The tarragone stuff was fun.
Sounds like a major rabbit hole in etymology. I never
really knew it as an elevated or upscale herb as
I grew up having it in a lot of dishes.
Maybe it was just my family, but it seemed to
be in a lot of recipes. Or maybe my family
just really enjoys Anis finnel liquorice flavors. I do know
(24:55):
you need to be careful with it, as it can
easily overpower or bitter a dish, but I think it
really adds a lot of flavor, especially in stews and roast.
For the longest time, we used to have a bottle
of tarragon vinegar. We used to make vinegar rits. I
cannot recall it ever being that big a deal and
showing up in things. If you like be stroganoff, add
some to that, or even add a little bit near
(25:16):
the end of making French onions soup, just a small
amount will drop in a little bit of Mmm. I
know this, but I can't pinpoint it, but dang it works.
Speaker 3 (25:29):
Are it continued?
Speaker 1 (25:31):
Okay?
Speaker 2 (25:32):
Circling back to previous items, in particular pasta salad and
potato salad, something dawned on me recently that I think
the reason most people don't really like either one or
find it hard to find a good one, is that
most of them are fairly bland. They seem to be
sort of one note, either creamy or vinegary, not a
lot going on. I decided I wanted to try something
(25:52):
a little different and found myself making a pasta salad.
I thought about things before making, and my wife and
I both enjoyed it and had it for lunch the
next time. I think the combination of flavors and the
pasta still having a bite did it. So I used
a fusili pasta and cooked it about a minute less
than the package minimum to ensure it still had a
firmness to it but was not crunchy. I think I
(26:13):
actually got a true al dente. I immediately ran it
under cold water and put it into a bowl. Then
I added about two ounces of really sharp feta, crumbled up,
chopped up about a cup or so of kalamada and
other Greek olives, chopped, a few peppadoo peppers, tossed in
some capers, some chopped fresh basil, and a bit of
finely minced shallat to that add a can of good
(26:35):
tuna in olive oil. It needs to be good tuna
in olive oil, and leave the oil in in another bowl.
Mix olive oil, red wine, vinegar, lemon zest, lemon juice,
and oregano. Pour over the bowl, Crack some black pepper
and mix. Once that's done, stir taste for seasoning. It
may or may not need salt, depending on the saltiness
of the other ingredients. Put back in the fridge and
(26:56):
let's sit for at least another hour and mix before serving.
I think it turned out really well, and for lunch
the next day it was even better as things got
to mix together even more overnight. On potato salad, we
had made another standard creamy one, but it was just
lacking on a whim and based on just having replaced
the bottle, I thought, why not mix in some lowries.
(27:18):
I tell you this made a huge difference to me.
The flavor profile actually works really well in a creamy
potato salad, and I will one hundred percent at it again.
I think we need a savor discord server for sharing
all these recipes. Ideas of pictures of food and pet taxes.
Speaker 1 (27:35):
Woo. You know, I've like only briefly dipped my toe
and discord, I have.
Speaker 2 (27:43):
Never I am slightly embarrassed to say that. But but.
Speaker 1 (27:51):
What I like about it is if you have a
good community, which I think you and I do, Yeah,
they can pretty much run it themselves and we can
just pop in whenever. I like that. That sounds like,
that sounds great, But I don't know, it's just nice
that it can be kind of strumming alive without.
Speaker 2 (28:14):
Us, Yeah, as opposed to like a social media account
that is like us talking and that you know, not
that y'all never tack us into conversations or anything like that.
Speaker 3 (28:24):
But yeah, this is a little.
Speaker 2 (28:26):
Bit intimidating to be like the one creating all of
the all of the rocking points.
Speaker 1 (28:33):
Yeah, but.
Speaker 2 (28:36):
Maybe maybe one or both of us will figure out
a technology.
Speaker 1 (28:40):
Well, other listeners. Let us know if that's something you're
interested in. We did. I remember ages ago. We were like,
we should find a place where we can share these
recipes because us for reading them off is sometimes difficult.
I would imagine, yeah, uh, to cook off of But yeah,
let us know if you're interested, because I think we could.
I think we could do that.
Speaker 2 (29:01):
Yeah, totally, and so right, totally. I'm kind of going
going top up or sorry, bottom up.
Speaker 3 (29:10):
Yeah, of course.
Speaker 2 (29:11):
Yeah, Loweries is terrific and like a kind of creamy sauce.
So I can see that being absolutely perfect in a
potato salad. I did not mean to insult the Lowries, no, never.
I do think that that's like a little bit of
a perception in like wider like quote unquote foodye culture,
(29:34):
but uh but yeah, No, it's a great seasoning.
Speaker 1 (29:38):
Yeah, and I think that's a wonderful That sounds like
a great way to just punch up something that's kind
of bland. Yeah, I can see it working fantastically with
potato salad. Yeah, this pasta salad sounds great.
Speaker 3 (29:49):
Oh yeah. Oh man.
Speaker 2 (29:51):
The good tuna and olive oil is something I didn't
really discover until relatively recently. My family was always a
tuna in water kind of kind of family.
Speaker 3 (30:01):
But it's so good.
Speaker 1 (30:04):
Mm hmmm hmm. Yeah. You've given me some good tips
about that, and I have. I recently, I am very
fortunate to have a friend who had like this crop
of fresh tomatoes. She asked like, do you want someone?
I was like, give me everyone, you will give me, please?
And I made this really nice. I did a bunch
(30:27):
of things with it. But one of the things I
did was I made a really nice tomato sauce for
pasta out of it. Oh yeah, and because they were
fresh tomatoes, I was like, I'm really gonna go above
what I normally do and get like the expensive pasta
and get the expense of all. Yeah, make this a
really bright, fancy dish. And it was worth it. It
(30:49):
was so good and it was so simple. That's why
I wanted to get the nice ingredients because it was like,
very simple, So the ingredients really need to shine.
Speaker 3 (31:00):
Yeah, and they did.
Speaker 2 (31:02):
That sounds funny though, mm hmmm. I do love these
tips for uh tarragon.
Speaker 1 (31:09):
Yes, yeah, I really enjoyed hearing from people about tarragon
because I don't think it's something I've really cooked with extensively.
But I love hearing the ways that you all use it.
And I love this, like adding it to beef strogan
off French onion soup just.
Speaker 2 (31:26):
A little, just a little, just a little, you know.
Speaker 1 (31:29):
Yeah, I like that. I like that. And yes, we
also thought the story behind Lowry's was interesting. And yeah,
I've definitely a lot of recipes I see when I'm
like making Mexican food there, make your own taco seasoning.
You can do this, but Lowers Yeah, Lwers is kind
(31:52):
of it's it's thing. I know what it is. You
can make it.
Speaker 3 (31:56):
But yeah, it's so convenient.
Speaker 2 (31:59):
It's just a really dependable I think basic is the
wrong word. Dependable, Yes, perhaps kinder.
Speaker 1 (32:07):
Yeah, you know what you're getting. Yeah, and it's nice
and yeah, agreed about curse. L know what you're getting into.
Look at those labels. Yes, well, thank you so much
to ARC for writing in. If anyone else we hope
(32:29):
we would like to write to us, please do. You
can email us at hello at savorpod dot com.
Speaker 2 (32:35):
We are also kind of on social media. You can
find us on Instagram and blue Sky at savor pod,
and we do hope to hear from you. Savor is
production of iHeartRadio. For more podcasts from my Heart Radio,
you can visit the iHeartRadio app, Apple Podcasts, or wherever
you listen to your favorite shows. Thanks as always to
our super producers Dylan Fagan and Andrew Howard. Thanks to
you for listening, and we hope that lots more good
(32:57):
things are coming your way.
Savor News
Hosts And Creators
Anney Reese
Lauren Vogelbaum
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