“And Marjorie is my second-cousin once removed on my father’s side.” Botanical families often include such descriptions. Tomatillos are a tomato cousin, sometimes confused with a sweeter cousins, the ground cherry and cape gooseberry. Still grown and used mostly in Latin America, the tomatillo brings a tartness that defines salsa verde, a sauce widely used with meats, seafoods, and tortilla-based main dishes, especially in Mexico. As more Latin Americans move to the U.S., they bring this flavorful vegetable with them; nurseries and seed-companies in southern states increasingly offer tomatillo seeds and plants for home gardens. Market-labeling may say “tomatillo,” “tomatilla,” or “husk tomato.”
What to Look For:
1. Dry papery husks attached to tomatillo
2. Round, firm globes
3. Absence of scarring or soft spots
4. Pale green or purple-green color; yellow tomatillos are overripe
Tomatillo Storage and Preparation Tips:
1. Store tomatillos at cool room temperature or refrigerate, wrapped in paper bag
2. Place bag in coldest part of refrigerator to store more than one week
3. Remove husks and stem ends only when ready to cook
Cooking with Tomatillos:
The classic use of tomatillos is in salsa verde, but their lemony tartness lends them well to dishes in which they are baked with chicken or seafoods. Whether raw or cooked, tomatillos enliven a wide variety of sauces in Mexican, Peruvian and Guatemalan cooking. They blend well with tomatoes, onions, sweet and hot peppers, and cilantro.
Tomatillo Nutrition Highlights:
Tomatillos contain good levels of vitamin A and vitamin C, along with lutein, for good vision. They also contain magnesium and iron. Tomatillos are a good source of fiber.