How to make it

  • Tomatillo (pronounced toe-mah-tee-yo), a primary ingredient in Latin American green sauce (salsa verde), means "little tomato" in Spanish — but these beauties pack a lot of flavor into their small containers. With a distinctly tart, almost lemony flavor, tomatillos enhance a broad range of dishes, from guacamole and appetizers to stews and steaks.
  • --------------------------
  • The fruit of the tomatillo grows within a soft, parchment-like husk that is sometimes forced open as it approaches mature size, usually between 1" to 2" in diameter. Tomatillos are almost always harvested and used while still green. A yellowish or sometimes purplish blush on the fruit itself — the husk can be pale green to light brown — indicates a ripeness that makes them less desirable for common uses.
  • -------------------------
  • Tomatillos are sometimes used to flavor rice and tenderize meat. By far the most common role is as a base for salsa verde, usually combined with onions, cilantro, garlic, lime juice and chili peppers. Pork dishes in particular are well complemented by salsa verde
  • -----------------------
  • What to Look For
  • -----------------------
  • Tomatillos are generally available in produce departments year round, though spring to early summer is the season of greatest abundance. Look for husks that are fresh-looking, dry but soft to the touch; pale-colored, green to brown; and tightly filled with fruit. Some husks may have been forced open, an indication of robust growth, not quality. The fruit itself should be light green and firm without blemishes. A yellow or purple blush indicates over-maturity for most uses though some cooks prefer the sweeter flavor of fully ripe fruit.
  • Some supermarkets and specialty grocers stock canned tomatillos, a convenience for busy cooks.
  • --------------------
  • Storage
  • ----------
  • If you're not going to use them immediately, keep the husks on and store in a paper bag in the crisper drawer of the refrigerator for up to three weeks — do not keep in an airtight container.
  • Tomatillos freeze well. Simply remove the husks and place in a suitable container for freezing. When needed, take out the desired amount and thaw at room temperature.

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    uk2nyc ate it and said...
    Sounds wonderful! Its so difficult to get tomatillos here in Italy!

    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes