Tomatillos are very popular in Mexican cuisine, but what is a tomatillo and how do you use it? Read on for the answers and recipes for some of the best ways to use the delicious green fruit!
What is a tomatillo?
A tomatillo is a small round fruit with a green color and papery husk. They’re native to Mexico and are commonly used in Mexican cuisine to make salsas, sauces and more. Other names for the fruit are:
- Mexican husk tomato
- jamberry
- husk cherry
- Mexican tomato
What’s the difference between a tomato and a tomatillo?
At first glance, tomatillos look very similar to green tomatoes, but they’re actually two very different fruits. Even though the word “tomatillo” literally translates to “little tomato” in English, don’t be fooled. They’re not the same thing.
Like tomatoes, a tomatillo plant is easy to grow, and both are plants in the nightshade family. But that’s where the similarities end.
Tomatoes are sweeter, red in color and don’t have the vibrant tartness that tomatillos have.
What do tomatillos taste like?
Fresh tomatillos have a unique flavor that is tart, bright and almost citrusy. They are mainly eaten cooked, but can also be prepared raw.
When boiled, the tomatillos tend to keep their tart flavor. When roasted, tomatillos become a little sweeter and lose some of their tartness.
Some popular recipes that use tomatillos include:
Bonus points – tomatillos are healthy, too! They have a good amount of dietary fiber, and are also rich in antioxidants, niacin, potassium, and manganese.
Is a tomatillo toxic / poisonous?
There are parts of the plant that are poisonous, including the leaves, husk, and stem. As the fruit ripens, the papery husk (also known as the lantern) will loosen, revealing the fruit inside. The husk will leave behind a sticky residue. Before using them, be sure to scrub the fruit clean.
Some people believe that the unripe fruit is also poisonous. There is some debate over this, so it is probably best to avoid using them until they are fully ripe. The unripe fruit is very sour, so it isn’t something most people will want to eat anyway.
How can you tell if they’re ripe?
To check for ripeness, peel back a little bit of the husk, until you can see the fruit inside. It should be a bright green color and firm to the touch. If you notice any blemishes or soft spots, throw the fruit away.
Also try to get tomatillos that have completely filled their husks. That’s a good sign that they’re fully mature and tend to be a little more flavorful.
Where can I buy tomatillos?
If you can’t find fresh tomatillos in the produce section of the grocery store, look for them at a Mexican food market. If all else fails you can use canned tomatillos, found in the ethnic foods section of most grocery stores.
The canned ones come peeled and cooked, so they’re ready to use. The only thing you’ll need to do first is drain any liquid from the can.
If you want to use canned tomatillos as a substitute for fresh, an 11-ounce can will substitute for a pound of fresh. On average, there are 15-18 small tomatillos in one pound or about 8-10 medium tomatillos in one pound.
I’m so happy that you have this site. I’m a true mexican cook, but I love that you explain in easy language. I use your recipies to teach my grand daughters age 15 and 10. Then understand you perfectly. Thank you.
Thank you Cynthia!
Thank you
I have an adverse reaction to Cilantro and/or Coriander. What do you recommend as a substitute for Mexican cuisine, or should I just omit the ingredient?
Hi Bob! Yes I would suggest omitting it all together.
I’m wondering how many tomatillos is 2.67 oz
Hi Debbie! 1 medium tomatillo is about 1 0z. I would say 2.67 is about 2 medium tomatillos and 1 small one. It can be hard to give exact amounts since they vary in shape but this would be my best guess. I hope this helps!
In your expertise are most salsas made by cooking in sauce pan?
I’ve never worked with pasilla peppers or tomatillos and wondered if I should cook in pan with other ingredients. Obviously, I don’t know much about making salsa 🙁
Hi Joyce! It really depends on the salsa. Some salsas get the flavor profile from roasting the peppers and don’t need to be cooked in a pan, others do. When salsas are cooked in a pan, its mainly to cook down the tomatoes or tomatillos so it gets a better flavor and cuts the tartness but you can also achieve that by boiling them. There’s a recipe for salsa verde on our site that uses tomatillos if you wanted to check that out! We also have several other recipes for different salsas that are all user friendly if you’re new to cooking salsa.
Can you freeze tomatillo?
Hi Sheron! Yes, you can!
What can I add to make red chili less spicy
Hi Bea! If you are making salsa with red chiles and want to make it less spicy, we suggest blending some tomatoes with the salsa or adding sliced avocados as a garnish.
Hello,
This is the first time I grew tomatillo and just harvested 14#, many small and immature. I would like more references as to the possible toxicity of the immature fruit that I just harvested, hulled and washed. thank you
I have two commerical size cans of tomatillos ,but don’t know what to or how to use them. Any suggestions? I do not want toluse these cans of deliciousness.
Thanks,
Mary Bonnell
Hello Mary-Elizabeth! There is a great recipe for salsa verde on our site that uses tomatillos!