Looks can be deceiving. They certainly are when it comes to the tomatillo. At first, they appear to be a small green tomato wrapped in a papery shell, and its name doesn’t really help its case either.
As a member of the nightshade family, the tomatillo is actually distantly related to the tomato, which is also the family to which cape gooseberries and husk cherries belong. The vibrantly green tomatillo is used heavily in Mexican and other Latin American cuisines, and it adds a tart but bright, almost citrusy, flavor to dishes. To prepare them, wait until the fruit is just beginning to burst out of its papery outer skin. Then, remove the outer shell (this part is not edible). Don’t be alarmed by the sticky sap in between the fruit and the outer skin – that’s there to protect the fruit, so make sure you don’t wash it off until right before you use it. When you are ready, a quick rinse should be enough to get rid of the sap, and then they are ready to be used in any recipe you would like to try!
Tomatillos are often used to add a tasty zip to guacamole or salsa, but they can also pack a nutritious punch. These mighty greens are filled with fiber, vitamin C, vitamin K, potassium, magnesium, and antioxidants. We love when tasty things are also good for us!
Intrigued? Try one of these tomatillo recipes:
- Switch up your salsa by making this delicious green version (also known as salsa verde)
- Bored of plain pesto? Try a tomatillo and cilantro version
- Gazpacho goes green - sounds like a refreshing summer lunch
- Tomatillos add flavor and color in the form of dressing to this bright summer salad
- Say goodbye to boring breakfast with this delicious baked egg dish
Have you ever cooked with tomatillos? What’s your favorite tomatillo recipe?