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Cooking With Tomatillos

In Season: Tomatillos

In Spanish, tomatillos are referred to as the tomate verdes, or "green tomatoes," but if you're expecting the flavor of a tomato, guess again. Rather, tomatillos bring a tangy citrus-like punch of flavor to the table.

The fruit, which dates back to at least 800 B.C., was domesticated by the Aztecs, and has since become a staple of Latin American cooking. Tomatillos — which are widely available in the US today — are in season from May to November, peaking in August, which leaves us with ample time to take advantage of their bounty. Tomatillos grow inside a paper-like husk that is inedible. Although these little green bundles of love appear a little tricky to work with, they're surprisingly simple to prepare and even easier to enjoy. Learn how to do so when you read on.

Other than taking off the husk, tomatillos actually require no peeling or seeding. The condition of the husk is a great way to determine the quality of the fruit that lives underneath; it should be green or light brown and fresh-looking. Any husk that is shriveled or generally unappealing will have an equally unappealing fruit. Aim to pick tomatillos on the smaller side; the smaller the tomatillo, the sweeter it will be! Here are some fantastic recipes to help you enjoy:

Source: Flickr User Maggie Hoffman

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