Share on FacebookShare on PinterestShare on X (Twitter)Share on Reddit <use href="#<svg width="1em" height="1em" viewBox="0 0 32 32" class="scriptlesssocialsharing__icon flipboard" fill="currentcolor" aria-hidden="true" focusable="false" role="img"><title>flipboard</title><path d="M24.997 13.001h-5.998v5.998h-5.998v5.998h-5.998v-17.995h17.995zM1.004 1.004v29.991h29.991v-29.991z"></path></svg>" xlink:href="#flipboard"> Share on Flip it
This post may contain affiliate links. Read my Privacy Policy.
As an Amazon Associate I earn from qualifying purchases.
It’s here! Your Guide To Tomatillos has arrived!
Tomatillos can be a very foreign piece of produce if you’ve never even held one. I know, because that was my predicament. But I really wanted to try my hand at a homemade verde sauce (tomatillo salsa), so off to the store I marched.
I came home with 2 pounds of fresh tomatillos, and made that verde sauce the very next day. But I had to do my research to know exactly how to choose them, and what to do with them once I got them home. This is a collection of the information I found which I bundled up for you in this guide to tomatillos!
YOUR GUIDE TO TOMATILLOS:
WHAT TOMATILLOS LOOK LIKE:
Tomatillos have a thin, papery layer called a husk, over the fruit. Once that layer is peeled back, it’s just like a tomato, only green.
When cut open, they have white flesh with small, yellowish seeds.
WHAT THEY’RE USED FOR:
Tomatillos are used heavily in Mexican recipes. They are used for Salsa Verde recipes, they can be fried and served with dipping sauce, or even used in curry, soups or jam, sweet sauce or margaritas!
WHAT IT TASTES LIKE:
They are tart and remind me a lot of a lemon, but with far less pucker.
SELECTING GOOD TOMATILLOS:
This was the part that stumped me the most. But it turned out to be very, very simple. When you select your tomatillos, feel through the huskto be sure the fruit underneath is firm and smooth all around. You can peel back the huskjust slightly to see the color of the tomatillo as well. Be respectful of people who may want to purchase a tomatillo that you don’t by peeling just a tiny bit, enough to see the color underneath. You want it to be bright green.If you feel bumps through the husk, put it back because this sort of thing is most likely what you will end up with.
Make sure the husk is a nice green color and that the tomatillo fills most of it. If there is a lot of air between the husk and the fruit inside, pass it up for another. Basically, the husk should be a nice, easy fit over the fruit. If it seems like the fruit is much smaller than the husk, it’s probably not a good option. You may have to feel a few of these to get an understanding of what feels right.
And lastly, when you take a peak underthe husk, be sure you don’t see any cracks. Small onesaren’t the end of the world, but you really want a nice, smooth and unbroken skin.
PRE-USE STORAGE:
First and foremost, do not peel the huskoff until you are ready to use the tomatillos. With that layer in tact, they can last a couple of weeks. Some people say you can keep them on the countertop, but I vote for the fridge. Most thingsseem to last longer and stay safer in the fridge.
CLEANING:
When you are ready to use them, simply peel back the papery layer. It’s easiest to start peeling at the bottom end.
Peel it completely off…
… then pull the stem off along with the paperyhusk.
You will notice that there is some stickiness involved. You’ll feel it on your fingers. Simply wash the tomatillos in water or a produce cleaner. If you find that water isn’t doing the trick, you can also wipe them down with a little white vinegar and it will come right off. You don’t want to eat that sticky stuff.
HOW TO PREPARE THEM:
What you do with them at this point will depend on your intended recipe. They can be enjoyed raw or broiled/roasted. If you want to broil them, place them on a baking sheet (no oil) and roast them under the broiler, making sure that the shelf you set them on is about 4 inches from the broiler flame. You will broil them for approximately 4-5 minutes on one side, turn them over and roast them for 3-4 minutes on the other side. You want them to blister. Some of them may collapse if they get too much heat. If that happens, simply scoop up the tomatillo and the juices for your recipe.
CLEAN EATING RECIPES FOR TOMATILLOS:
As I mentioned above, this was my first time using them. So the only recipe I have so far is for Salsa Verde. But D.A.N.G. was that good salsa verde!!!
WHAT TO DO WITH A LOT OF TOMATILLOS:
If you grow them or somehow end up with a large amount of tomatillos, follow the steps for cleaning them, make sure they are dry and then simply freeze them. It’s best to freeze them on a cookie sheet first so they don’t stick together. But if you don’t have room for that, you can put them in a zipper-top storage bag, be sure to squeeze the air out as much as possible, and store in the freezer for up to 10-12 months.
I hope this guide to tomatillos was helpful! If you know of something I didn’t include here, please feel free to share in a comment below.
Source 1 | Source 2
Share on FacebookShare on PinterestShare on X (Twitter)Share on Reddit <use href="#<svg width="1em" height="1em" viewBox="0 0 32 32" class="scriptlesssocialsharing__icon flipboard" fill="currentcolor" aria-hidden="true" focusable="false" role="img"><title>flipboard</title><path d="M24.997 13.001h-5.998v5.998h-5.998v5.998h-5.998v-17.995h17.995zM1.004 1.004v29.991h29.991v-29.991z"></path></svg>" xlink:href="#flipboard"> Share on Flip it
FAQs
Tomatillo contains antibacterial qualities that may destroy Streptococcus bacteria, and its anti-inflammatory characteristics help reduce throat inflammation. Tomatillos are abundant in Vitamin A, a nutrient essential for maintaining eye health. Beta-carotene, a vitamin A derivative, is also present in them.
What is the sticky stuff on tomatillos? ›
If any insects get through the papery husk, the tomatillo's first line of defense, they encounter the sticky film. This film contains chemical compounds called withanolides that insects find bad tasting. So voila, they leave the tomatillos alone! Luckily for us tomatillo eaters, the sticky film rinses off quite easily.
How do you get the stickiness out of tomatillos? ›
Once you peel off the husk, you'll find the surface of the fruit is a bit sticky. Just give them a rinse in a colander and that will disappear. After that, there are a few different ways that we love preparing tomatillos.
How healthy are tomatillos? ›
Tomatillos are a great addition to a high-antioxidant diet that could aid the prevention of cancer. May support weight loss. At just 21 calories in a half-cup serving, tomatillos are a great addition to weight loss diets. Due to their high water content, you can eat a lot of tomatillos without taking in many calories.
Are tomatillos healthier than tomatoes? ›
While tomatillo is high in vitamin C, niacin, potassium, and manganese, tomatoes are a great source of Vitamin A, vitamin C, vitamin K, Potassium, and manganese. Both, are nutritious though, so feel free to add them to your diet unless otherwise indicated by your doctor.
Are tomatillos good for blood pressure? ›
Tomatillos also help to lose weight, increase energy levels, improve vision and even help to lower blood pressure.
Is it OK to eat raw tomatillos? ›
Yes, raw tomatillos can be eaten. They have a tart and slightly sweet flavor and are often used in Mexican cuisine for making salsa verde. Raw tomatillos can be sliced or diced and added to salads, tacos, or used as a condiment. Some people also like to eat them whole, like a cherry tomato.
What can you not plant near tomatillos? ›
Both dill and fennel should be avoided when planting tomatillos. These lovely umbel-family herbs are delicious in the kitchen and beautiful in the garden, however they secrete substances into the soil that can harm other plants.
What happens if you don't wash tomatillos? ›
I did some online digging, turns out that they're covered in some bitter compound that makes your salsas all nasty if you don't thoroughly wash them off. Tl;dr: unwashed tomatillos will make your salsa bitter and bad. Wash them super well!
Is Epsom salt good for tomatillos? ›
Buy some Epsom Salts, what you soak your feet in, at the grocery store, mix a tablespoon per gallon, foliar feed! Foliar feeding is simply sprinkling leaves with your solutions, and works better than applying to the soil!
Raw tomatillos can be acidic, you want your finished salsa to be tangy, but not mouth-puckeringly sour. If your finished salsa is too sour, add more sugar, ¼ teaspoon at a time until the flavor is more balanced.
Are tomatillos kidney friendly? ›
Speak with your renal dietitian to see how you may include tomatillos in your kidney-friendly diet. Since tomatillos are high in potassium like tomatoes, your renal dietitian may adjust your portion size and frequency so you may enjoy them.
Are tomatillos high in sugar? ›
Tomatillos are low in carbohydrates with just 2 grams per medium fruit. 1 Of this, 0.7 grams come from fiber and 1.3 grams are natural sugars.
Can you eat tomatillos straight? ›
Firstly, you can simply chop up tomatillos and eat them raw. Though less common this can be a tasty, acidic addition to lots of dishes. You can dice some up with some onions, fresh cilantro and cover with lime juice and oil to make a verde pico de gallo that is a refreshing spin on the original.
What is the best vegetable for inflammation? ›
Broccoli: Cruciferous vegetables such as broccoli, cauliflower, Brussels sprouts, cabbage, arugula and kale are rich in sulforaphane, an antioxidant that helps decrease inflammation. They also contain soluble fiber, which keeps digestion on track.
Which vegetable is rich in anti-inflammatory? ›
Anti-inflammatory foods
green leafy vegetables, such as spinach, kale, and collards. nuts like almonds and walnuts. fatty fish like salmon, mackerel, tuna, and sardines. fruits such as strawberries, blueberries, cherries, and oranges.
What are the healthiest vegetables for inflammation? ›
Not only do free radicals damage cells, but they also have been linked to rheumatoid arthritis (RA) and inflammation. Green, leafy vegetables such as broccoli, spinach, Brussels sprouts, kale, Swiss chard and bok choy are packed with antioxidants like vitamins A, C and K, which protect cells from free-radical damage.
What peppers are best for anti-inflammatory? ›
Bell peppers also provide the antioxidant quercetin, which may reduce inflammation associated with chronic diseases like diabetes ( 36 , 37 ). Chili peppers contain sinapic acid and ferulic acid, which may reduce inflammation and support healthier aging ( 38 , 39 ).
