Mari Jo and I were having a discussion about the acidity of tomatoes vs tomatillos after we agreed on our dinner meal for tomorrow night - Pan seared mahi-mahi with a verde salsa. The picture of the dish, which we made for the first time over 15 years ago and before we tied the knot, features it served over a rice pilaf with heirloom cherry tomatoes. The acidity discussion’s genesis came about when I suggested the tomatoes be tossed in a balsamic vinegar, yet another pH scalar. I immediately launched a Duck Duck Go search and found this wonderful blog which I enjoyed reading so much I thought I’d share it with the wider Pit. Enjoy.
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
That article contains the purplest prose that I have read in a long time. The short version: Tomatillos are more acidic than tomatoes; but both bring interesting and complex flavor profiles to a dish.
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