In this video, F&W's Justin Chapple demonstrates chef Andrew Zimmern's easy trick for peeling tomatillos.
[MUSIC] I'm Justin Chapple from Food & Wine's Test Kitchen and I'm at the food and wine class in Aspen, hitting on my favorite chef's for their mad genius tips. That is mad genius. [MUSIC] Andrew Zimmer. It's so great to see you. I know you travel all over the world. You've learned so many cooking tips. But what I want to know is if you have one mad genius tip for every home cook. I just got back from Mexico. Worked a lot with tomatillos and garlic and peeling them can be a real pain in the ****. Dirtying up the cutting board and the knife and your fingers. They take the garlic cloves and the tomatillos and they dump them into a bowl. Pour boiling water over it. Wait ten seconds and the skins and the detritus come right off. Saved so much time and effort. [MUSIC] I hate peeling tomatillos. They have a skin that sticks all over the fruit And first you have to peel it off and then you got to rinse it under hot water, but all you gotta do, according to Andrew, gonna drop it into hot water just like that for 10 or 15 seconds. Swish it around if you'd like, Just pull it out. Watch how cool this is. Wow. Look at that. It's clean. And peeled. That's a mad genius tip. [BLANK_AUDIO]