What is it?

Small, round fruits encased in a delicate, papery husk, tomatillos can ripen to various colors, from yellow to red and even purple. But they’re most flavorful if harvested just before ripening, when they’re vibrant green. Indigenous to Mexico and Central America, tomatillos (“little tomatoes” in Spanish) are also known as husk tomatoes or tomates verdes (green tomatoes). This distant relative of the tomato is a staple of Mexican cooking, lending a tart, zesty flavor to sauces and salsas. Previously available only in Latin-American markets, tomatillos are now popping up in grocery stores across the country.

It’s hard to resist their tangy, almost citrusy flavor, which turns slightly sweet with cooking. Tomatillos are a perfect match for chile peppers, onions, and cilantro, all of which are key ingredients in salsa verde, a popular Mexican sauce for grilled meats and fish. Tomatillos are also good with avocados, corn, lime, and scallions in salads or sauces to serve with seafood or grilled meat.

How to choose:

Look for firm fruits without blemishes and with their papery husks firmly attached. When fresh, tomatillos are a vibrant green color. Don’t buy ones that have turned a yellowish green, as they’re past their prime.

How to prep:

To prep tomatillos, peel the husk and rinse off the sticky residue it leaves behind. You don’t need to remove the seeds. If eaten raw, tomatillos can be a little acidic and sharp-tasting. When cooked, their flavor tends to mellow, letting their sweeter side shine. Toss raw chopped tomatillos in salads, or roast or grill them whole and add them to salsas and dips. You can also cut them into wedges before stirring into stews and braises, or sauté them in small chunks and add them to omelets or scrambled eggs.

How to store:

Store tomatillos with their husks on in a paper bag and refrigerate for up to a week.

Recipes

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  Recipe

  Grilled Pacific Halibut with Grilled Tomatillo-Poblano Salsa

  Since you’re already firing up the grill, have a little fun and take advantage of that fire by first grilling a pepper, some tomatillos, and a thick slice of onion…

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  Recipe

  Chicken Posole Verde

  The green (as opposed to red) version of this classic Mexican stew features tomatillos and jalapeño in place of tomatoes and dried red chiles. Serve the posole with tortilla chips…

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  Recipe

  Nuevo Latino Shrimp and Grits

  A garlicky chipotle-spiked marinade for the shrimp and a verdant tomatillo and cilantro salsa give this dish some Latin flair. You’ll make more salsa than you need, but that’s good…

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  Moveable Feast

  Steak Fajitas with Peperonata and Tomatillo-Walnut Mole

  If you can’t find blood orange vinegar, you can substitute lime juice or red wine vinegar.

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  Recipe

  Carne Asada Tacos

  Often featured in fajitas, skirt steak is perfect for tacos, too. Because of the meat’s striations, it slices into bits that have the perfect amount of tenderness, chew, and caramelized…

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  Recipe

  Quinoa and Black Bean Burgers with Tomatillo Guacamole

  Quinoa gives these veggie burgers a fantastic “chew,” and of course packs plenty of protein. Tasty on an English muffin, they’re also delicious served sans bun.

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  Recipe

  Dill Garden Pickles

  You can use any variety of fresh vegetables to make these aromatic sour pickles. The flavor of the pickling spices will intensify the longer they’re refrigerated. Just be sure to…

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  Recipe

  Spinach and Tomatillo Guacamole

  With added tang from tomatillos and fresh flavor from the spinach, this healthful guacamole is a great way to get your vegetables while snacking on chips.

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  Recipe

  Pork and Poblano Chili with Tomatillos and Chorizo

  This dish proves a hearty chili can give off a fresh vibe too. It’s the perfect choice for pork fans (it uses country ribs and chorizo), and the amount of…

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  Recipe

  Sausage and Egg Enchiladas with Tomatillo Sauce

  Tortillas stuffed with spicy chorizo, scrambled eggs, and potatoes are topped off with a tangy tomatillo sauce and melted cheese for a breakfast that will keep you warm all day.…