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Also known as: mexican husk tomato, jamberry, miltomate, physalis philadelphica, tomate verde
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A vibrant and tangy Tex-Mex green sauce bursting with the fresh flavors of tomatillos, jalapeños, and cilantro. This versatile salsa verde is perfect for spooning over tacos, enchiladas, or serving as a zesty dip with tortilla chips.
Tender, pan-seared chicken breast smothered in a vibrant, tangy green chile salsa. This Southwestern classic is bursting with flavor from roasted tomatillos and chiles, perfect for a satisfying weeknight dinner.
Tender chunks of pork shoulder simmered in a vibrant, tangy sauce of roasted tomatillos, poblanos, and jalapeños. A classic Southwestern stew, perfect with warm tortillas or rice.
When kept in their husks and stored in a paper bag, tomatillos can last between 2 to 3 weeks in the refrigerator.
Look for tomatillos where the fruit is firm and fills out the husk. The husk should be light brown and papery, not shriveled or damp.
Under-ripe green tomatoes mixed with a squeeze of lime juice are the best substitute to mimic the tartness and texture.
They produce a natural sticky resin that acts as a deterrent for insects; it is harmless and easily washes off with warm water.
Yes, they are commonly eaten raw in salsa verde, providing a crisp texture and a tart, citrus-like flavor.
No, they are a different species. While both are in the nightshade family, tomatillos are more closely related to Cape gooseberries.
You only need to remove the papery outer husk. The skin of the fruit itself is edible and does not need to be peeled.
Yes. Remove the husks, wash them, and freeze them whole or sliced in a freezer-safe bag for up to 6 months.
They are the primary ingredient in Salsa Verde, and are frequently used in enchiladas, stews (like Chile Verde), and jams.
tomatillos is a versatile ingredient found in cuisines around the world. With 32 calories per 100g and 0.96 grams of protein, it's a nutritious addition to many dishes.
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