What Are Tomatillos and How to Use Them
I was a little intimidated the first time I saw a tomatillo at the farmers market. At first, I thought they were unripe green tomatoes, but the farmer explained that tomatillos are a unique ingredient of their own.
From there, it was all questions: What’s the deal with the paper husk—do I peel it first, or should I cook tomatillos in the husk? Why are they so waxy after you remove the peel? And why is a tomatillo so much dryer and denser inside than a tomato?
After some gentle encouragement, I picked up a few and brought them home to experiment. As soon as I learned how to prep and cook tomatillos, I was absolutely hooked by their bright, tangy flavor and meaty texture.
What Is a Tomatillo?
Tomatillo (also called a husk tomato) is an annual plant in the nightshade family (along with tomatoes, peppers, eggplant and potatoes). While they’re related to tomatoes, tomatillo plants don’t produce juicy fruit. Instead, tomatillos are small, round and firm with a dense interior, making them look (and feel) like unripe tomatoes. They’re often bright green, although some varieties of ripe tomatillos turn yellow or purple.
Tomatillos are unique because of the thin, papery husk that forms around the fruit to protect it as it ripens. That makes them look like a cape gooseberry (also known as a ground cherry or husk cherry). No matter how ripe they get, a tomatillo will never sweeten like ground cherries or tomatoes, though. Instead, they have a bright, extremely tart flavor that’s somewhat reminiscent of limes. When roasted, tomatillos lose that acidic edge and become a little sweeter.
What Are Tomatillos Used For?
Tomatillos are native to Mexico and Central America, so they’re often found in Mexican recipes. When enjoyed raw, tomatillo’s tart flavor is striking. They’re best used in tomatillo salsa, or blended with spicy peppers (also known as salsa verde). They can also be chopped finely and added to salads or as a garnish for rich meat dishes in place of lemon juice.
When cooked, tomatillo’s flavor mellows and sweetens. We love roasting tomatillos in the oven, sticking them under the broiler or popping them on the grill before making salsa to deepen and enrich the dish. You can also use tomatillos to make soup like pozole verde or chicken tomatillo soup.
Chopped tomatillos make an excellent accompaniment for rich meat dishes, especially braised pork, and they’re a fantastic addition to casseroles or enchiladas. Don’t be afraid to treat them simply, chopping them in half and grilling them for a fun topping for chicken or fish. We also love simmering them in water and blending with buttermilk and avocado to make a tasty salad dressing.
How to Prep Tomatillos
When you get home from the market, place tomatillos in a paper bag with the husks intact. Store them in the crisper drawer in the refrigerator, where they’ll last for two to three weeks.
When you’re ready to enjoy them, peel back the paper husks with your fingers. The fruit inside will be a little waxy, so give it a gentle scrub with a soft brush under cold, running water. Then, chop tomatillos in half for roasting or the grill, or toss them whole into a blender for making salsa.
Are Tomatillos Toxic?
There’s some debate about whether unripe tomatillos are toxic. While we can’t say for certain whether that’s true or not, we can say with absolute certainty that unripe tomatillos taste terrible. They’re extremely sour and bitter!
Either way, we’ll always err on the side of caution and recommend only consuming ripe tomatillos. Look for tomatillos with split paper lanterns and deep green color. Some tomatillo varieties turn yellow or purple when they’re ripe.
Like other nightshade vegetables, the rest of the plant is inedible—the leaves, stems and flowers. The husks aren’t edible, either, so you’ll want to toss those out before cooking or consuming tomatillos.
Our Favorite Tomatillo Recipes
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Fresh Shrimp and Avocado Nachos
I'm a fan of shrimp, and my family loves nachos. When I combined those favorites and added fresh avocado, the result was a cool yet satisfying snack. —Teri Rasey, Cadillac, Michigan
California Burger Bowls
Burgers are a weekly staple at our house year-round. Skip the fries, chips and bun—you won't need them with these loaded veggie & fruit burgers. To spice up the mayo, add 1/2 tsp. of chipotle powder. —Courtney Stultz, Weir, Kansas
Tomatillo Relish
I have a very hearty tomatillo plant in my garden. To use up the abundant produce, I decided to make a relish. You can use it as a dip or as a condiment on eggs, hot dogs, meat loaf or burgers. It has an addictive taste. —Deb LaBosco, Foley, Minnesota
Stuffed Chorizo Burgers with Tomatillo Salsa
I created this chorizo burger for my new boyfriend and his family for our first meeting. Needless to say, they loved the recipe and fell in love with me, too! These burgers go great with plantain chips or a spicy potato salad from the grocer. —Vivi Taylor, Middleburg, Florida
Chicken Tomatillo Soup
I had tomatillos to use and wanted to make something more exquisite than salsa verde. I combined two favorite recipes, added my own special touches and made chicken tomatillo soup. Feel free to add cayenne pepper or Tabasco sauce to spice it up. —Katrina Krumm, Apple Valley, Minnesota
Green Tomato Salsa
I came up with this green tomato salsa recipe so I could use up all the fresh tomatoes from my garden. —Vanessa Moon, Tucson, Arizona
Braised Pork with Tomatillos
A pork braise is a sure way to make people’s mouths water. The tomatillos in this dish offer a subtle hint of lightness to the meat. For ultimate flavor, make the dish one day ahead and reheat. —La Boucherie, Matthew Lawrence, Vashon, Washington
Spicy Gazpacho Salad
Cool, refreshing soup becomes delicious fork food with the addition of greens. Adding more or less hot sauce can vary the heat in this salad.—Donna Marie Ryan, Topsfield, Massachusetts
Huevos Rancheros with Tomatillo Sauce
My husband and I had huevos rancheros while visiting Cuernavaca, Mexico, and he loved the meal so much he asked me to cook it for him when got home. My version is suited to my family's preference for sunny side up eggs, but poached or scrambled eggs would be just as tasty. —Cheryl Woodson, Liberty, Missouri
Tomatillo Salsa
Dare to deviate from tomato salsa and try this tomatillo-based version for a deliciously addictive change of pace. It’s fantastic on its own with tortilla chips or served as a condiment alongside a variety of meats. —Lori Kostecki, Wausau, Wisconsin
Shredded Pork Burritos
Pork roast is slow-cooked with savory and sweet ingredients, including a can of cola, to create tender, shredded pork burritos. A tomatillo sauce, made easy with a dressing mix, tops the pork for an out-of-this-world entree.—Katherine Nelson, Centerville, Utah
Sweet & Smoky Salsa
I love the roasted flavor that grilling gives food, so I decided to make a salsa from grilled vegetables. I think this recipe would also taste great using plum tomatoes. Also, if you can't use wood chip charcoal, you might try adding a little liquid smoke to the salsa while it cooks. —Shelly Bevington, Hermiston, Oregon
Green Chile Posole
This recipe combines parts of my nanny's and my mother's recipes that were taught to me when I was young. An optional sprinkling of queso fresco on top is an absolute delight in my opinion. —Jaime Love, Las Vegas, Nevada
Zucchini Salsa Verde
This is the best green salsa ever; it's bright and sweet with just the right hint of spice. —Donna Kelly, Provo, Utah
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