All About Tomatillos

Tomatillos are small green or yellow fruits that resemble tomatoes, only they come in a papery husk. It is an ingredient that is often used in Mexican food. Yellow when ripe, most people use tomatillos when they are still green because they are easier to slice. The papery husk is similar to the appearance of the Chinese Lantern plant that is often grown for ornamental reasons. In fact, they are cousins, though the Chinese Lantern’s fruit is tasteless.

They are a bit acidic with a touch of lemon flavor. It is a common ingredient in salsa and other dishes that need to brighten their taste. Tomatillos and tomatoes are related. The Aztecs grew them to eat as early as 800 BC. They have been a popular food in Latin America ever since. They grow wild in Mexico. Domesticated varieties have very little differences.

Tomatillos contain a pectin-like substance that can be used to thicken sauces when it is chilled. They are also called husk tomatoes or jamberries. They are rich in potassium, folic acid, calcium and vitamins C and A. They are also low in calories.

Tomatillos have a solid place in Mexican food history. Try them yourself when you make your favorite Mexican recipes. For something different, add them to salad or any other raw veggie dish that could benefit from some tangy flavors.

Chop them and add them to your stir fries. They are tasty when combined with bell peppers, onions, garlic, and other veggies for a quick side dish. They are simple to prepare; just remove the husk and wash them. It is normal for the surface to feel slightly sticky.

Salsa verde is traditionally made with them. This is the green sauce you are served with enchiladas, burritos, and sometimes tacos. It is simple to make. Just mix up chopped onions, tomatillos, garlic, chilies, cilantro, salt, and pepper and let it simmer briefly on low heat.

You can make jam from them too. Add some depth by using some cloves or cinnamon during the cooking. Serve it as a savory glaze or condiment with beef, lamb, or pork. It is wonderful roasted onto the meat. If you have too many tomatillos, you can freeze them whole until you want to use them.

They are getting easier to find in many supermarkets. If yours does not stock them, try specialty markets or the farmer’s market. Pick out firm fruit with snug-fitting wrappers. The husks should be green or light brown. Keep them for up to a month in the fridge in a paper bag if you do not peel off the husks.

California and Texas grow most of the tomatillos that are found in the United States. This does not mean you cannot grow some yourself. They grow very well in many regions with cooler climates. Grow it like a tomato in a pot or in the garden. Put it in full sun and keep it moist. You may need to stake the plant.

Mexican food history even has been influenced by French cooking. Some French inspired Mexican dishes include conejo en mostaze, or rabbit in mustard sauce and chiles en nogado, otherwise known as stuffed chilies in walnut sauce. The Mexicans quickly adapted these cooking styles into their own.