How to cook tomatillos
Information for tomatillos in our free cooking ingredients collection.
Tomatillos
The tomatillo resembles a small green, leaf-covered tomato. Indeed, the name “tomatillo” means “little tomato” in Spanish. Like the tomato, it belongs to the nightshade family and is actually a fruit. Globular in shape and between 1 1/2 and 2 inches in diameter, the slightly flattened, shiny fruits are enclosed in light-brown or green, easily removed, parchment-like coverings. The tomatillo has a tangy lemony flavor that is difficult to describe. It has a firmer texture than the tomato, and its flesh is pale green or yellow, depending on the degree of ripeness.
Family - Solanaceae
Scientific name - Physalis ixocarpa
Common name - tomatillo, jamberry, strawberry tomato, Mexican green tomato, tomate verde
A good source of vitamin C
Varieties
Tomatillos come in two varieties: the sweet and the sharp (or acidic), both of which are available in the United States. The more acidic variety is also known as Tomatilla de Milpa.
Origin and botanical facts
The tomatillo is a native of Mexico, although it also grows wild in California. Plants reach heights and widths of 3 to 4 feet and have an unusual zigzag shape. The leaves are long and heart-shaped, and the flowers are bell-shaped. Tomatillos are best adapted to warm and dry climates. However, they can be grown as far north as the central midwestern United States. In North America, fruit production begins about 70 days after the plant has sprouted. Tomatillos are available year round.
How to cook tomatillos
The tomatillo is almost always used while it is still unripe, because the tangy lemony flavor is lost when the fruit ripens. Firm fruits that just fill the husks are best. The fruit can be stored in the refrigerator unwashed or in a paper or plastic bag for 3 weeks or longer. Before use, the fruit should be husked and washed to remove the sticky film that covers it. The tomatillo is popular in Mexican and Southwest cuisine. Although it can be used raw in salads, the tomatillo is usually cooked even when added to dishes such as salsa cruda (salsa made from raw vegetables), because cooking enhances the tomatillo’s flavor and softens its skin. Salsa verde, also made from tomatillos, is a popular cooked sauce with a sharp flavor that is excellent for poultry and grilled meat or enchiladas. Canned tomatillos also are available in markets and can be used in recipes that require the cooked fruit.
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