Tomatillo are also called “tomate verde” in Mexico which means green tomato. They are the green tomato in a husk and are considered a staple in Mexican cooking. They are different than the green tomato that you fry. Tomatillos have a very tart flavor, not at all like a tomato, so do not get the two mixed up. The fruit of the tomatillo is green and about the size of a large cherry tomato. The inside is white and meatier than a tomato. They grow to maturity inside of a papery husk which may range from the pale green color of the fruit itself to a light grocery-bag brown. The husks are inedible and should be removed before use.

When purchasing tomatillos pick fruit that is bright green and firm. Be sure the husk is tan, papery and is just bursting. The fully ripened fruit turns yellow or purple, but apparently by that stage they have much less flavor. Select small unblemished fruit that completely fills their papery outside skin. The smaller tomatillos are usually sweeter than the larger, ones. The condition of the “husk” is a good indication of the freshness of the fruit. The husk should be light brown and fresh looking (not shriveled and dried). Unlike tomatoes, tomatillos should be firm and free of defects. Peel back a small part of the husk to check for blemishes.

When storing tomatillos use the following methods: If you grow your tomatillos you can pull up the entire plant and store in a cool, dark, dry area and remove the fruits as needed. Purchased tomatillos can be stored in the refrigerator for about 3 weeks. Wrap loosely in paper in a single layer or place in paper bag and keep in the coolest section of your refrigerator. They should never be stored in air-tight containers. They may also be frozen whole or sliced.

To prepare remove the husks before using tomatillos as the husks are inedible. They are quite easy to cook with because they do not need to be peeled or seeded. Their texture is firm when raw but soften when cooked. When growing your own fresh tomatillos, they are ready to harvest when the husks burst. Rinse before using as the tomatillo is covered by a sticky substance. Do not peel the green skin.

Cooking tomatillos can be very inconsistent in flavor, with some being sour and others tasting mild and sweet. If the tomatillos are to tart for your taste, try adding a little sugar to balance the taste. Tomatillos may be used raw in salsas, guacamoles and salads or diced and cooked in sauces, moles, or stews. Cooking enhances the flavor and softens the skin, but the fruit collapses after a few minutes of cooking and becomes a soupy consistency. If you are grilling the fruit, get the grill quite hot first so that the fruit will blacken before it gets too mushy. The blackening provides a smoky flavor in whatever dish you use the tomatillo. 1 pound fresh tomatillos = 1 (11-ounce) can of tomatillos. Most recipes for tomatillos are for sauces or stews since they get mushy when cooked. They can also be chopped and used in salads. Raw – Raw or uncooked tomatillos are often in Mexican sauces. They add a fresh citrus-like flavor. Blanching – Blanching mellows the flavor. Bring a large pot of water to a boil. Add the whole tomatillos (husks removed and rinsed) and boil for approximately 5 minutes or until soft. Drain and crush or puree as directed in your recipe. Fire Roasting – Roast under the broiler, with a propane torch, or over an open flame such as a grill. Make sure the heat is quite hot before roasting. If the heat is not hot enough, the tomatillos will turn mushy before being charred. The charred or slightly blackened skins will enrich your sauces with a smoky flavor. Dry Roasting – This will produce an earthy, nutty flavor. Place the tomatillos in a heavy fry pan (preferably a cast iron pan). Turn heat to low and roast for approximately 20 to 30 minutes, turning occasionally. Tomatillos fit perfectly into a heart-healthy dietary pattern. Naturally low in sodium and rich in potassium, consuming tomatillos may help to regulate blood pressure. Tomatillos also provide vitamins A and C, which both function as antioxidants against free radicals. The nutritive value in one tomatillo is:  Calories: 11, Fat: 0.3g, Sodium: 0.3mg, Carbohydrates: 2g, Fiber: 0.7g, Sugars: 1.3g and Protein: 0.3g.

Here is one of my favorite recipes using tomatillos.