Also known as the Mexican Husk Tomato, tomatillos are part of the nightshade family (along with tomatoes, eggplant, and peppers) and have been cultivated in Mexico since the pre-Columbian era. Tomatillos are a very good source of dietary fiber, niacin, potassium, and manganese, as well as vitamin C and K. They provide more calories, fat, and protein per ounce than tomatoes, as well as antioxidants, minerals, and vitamins. Cooking with Laura
Buying & Storing
Tomatillos are ripe when they have filled the husk (oftentimes splitting it open) and are firm. When possible, look for tomatillos without damaged skin as they will degrade quickly. If there is some damage, you can easily remove it and use the rest of the tomatillo.
Tomatillos can be stored at room temperature (with husks on or off) for up to 1 week and will keep refrigerated for up to 2 weeks. For longer-term storage, remove husks and refrigerate in a plastic bag for up to 3-4 weeks. Tomatillos can be frozen whole, sliced, chopped, or pureed in air-tight containers or freezer bags. If freezing them whole or in pieces, spread them out on a sheet pan and freeze them before bagging them. This will prevent them from freezing in one big block.
Preparation: remove husks and any remainder of the stem before using. If using raw, core the tomatillos with a paring knife as you would a tomato or simply cut the top off and trim around where the stem attaches. Removing the core is not absolutely necessary, but the core can be a little tough. Rinse tomatillos under cool water and let them dry in a colander or on a towel.
Raw: slice and sprinkle tomatillos with some lime juice and salt for a refreshing snack. Chop or slice them and toss on a spring or summer salad. You can also chop and make a chunky salsa verde with onion, lime, cilantro, poblano, jalapeño, and garlic. Puree them raw and make a delicious sauce. Or, eat them whole! Tomatillos are really delicious and refreshing on their own.
Grill: leave the tomatillos whole and toss with some olive oil and spices. Place them on a grill and cook until they are soft and the skin is charred. Enjoy them as is or turn them into a sauce, soup, or salsa.
Roast: leave the tomatillos whole or cut them into chunks and toss them with olive oil and spices. Place them in a baking dish or on a sheet tray and roast at 400°F for 8 minutes then flip or toss them with a spatula and roast for another 5 minutes. You can roast tomatillos with poblanos and then make a traditional salsa verde.
Sauté: slice or chop and lightly sauté with other summer vegetables for a delicious stir fry, fajitas, or tacos toppings. Lightly sautéed tomatillos are delicious on top of fish tacos with some pickled radish and daikon.
Sauce: chop and cook down with onions, jalapeño, lime, or green tomatoes, cardamom, and cayenne for variations of tomatillo sauce that can be canned as preserves or used in pies or cakes.