Also known as the Tomate Verde and Mexican Husk Tomato, the tomatillo is a staple in Mexican salsa and mole. It has a tart tomato taste. To make salsa verde, puree raw or cooked with onions, garlic, peppers, and spices!
How to Select
Look for dry, hard tomatillos with tightly fitting husks that are dry and free of mold.
How to Store
Refrigerate tomatillos in a plastic bag with some air holes or in an open container in the crisper drawer for 2-3 weeks. Freeze: Slice or keep whole, pack in containers and freeze.
How to Prepare
Remove outer skin. Rinse in cold water. Roast, grill, bake, sauté, or stir-fry. Chop into small pieces and add raw to Mexican sauces. Blanch and add to salads. Cook with other vegetables or meat in Mexican dishes.
Recipes with this vegetable
Corn, Bell Pepper and Tomatillo Soup
This delicious and easy to make soup highlights the flavors of the southwest, and features the smoky flavor of roasted bell peppers.
Vegetable Enchiladas with Tomatillo Sauce
Vegetarian enchiladas filled with butternut squash, peppers, and pinto beans are a hearty lunch or dinner option for any weekday! Tomatillo sauce adds a rich and tangy flavor to this classic dish.