All About Tomatillos

You may have seen those small green or yellow fruits that look like tomatoes, only they have a papery husk on them. These are tomatillos, and they are often used in Mexican food. They turn yellow when ripe, but most recipes call for green tomatillos. Green fruit is easier to slice and has a tarter flavor. The husk is similar to the orange Chinese Lantern plant. They are actually related, though the fruit from the Lantern plant has no flavor.

They add a tart, lemony flavor to foods. It is often an ingredient in salsa and other dishes that need a little brightening. Tomatillos are related to tomatoes. They were a favorite of the Aztecs as far back as 800 BC. They have made their mark in Mexican and Latin American cooking for many generations. This fruit grows wild in Mexico. Domesticated varieties have been developed, but there is little difference between the varieties.

Also known as jamberries or husk tomatoes, these small tart fruits contain a substance similar to pectin that thickens sauces and salsas when they are put in the refrigerator. Low in calories, the tomatillo is rich in potassium. It also contains vitamin C, folic acid, calcium, and vitamin A.

Mexican food history is full of tomatillos. You can follow in their footsteps and use them in many Mexican recipes. You can also try them in many of your other favorite recipes for a different taste. Add them raw to salads, salsa, or any raw vegetable dish to add some tangy flavor.

This little green fruit is simple to cook: remove the husk and wash the fruit. The skin is often a bit sticky, but this is normal. Chop them up and combine them with garlic, bell peppers, and onions in a tasty stir fry. Add them to other veggie dishes and see how you like it.

They are a traditional ingredient in salsa verde… that green sauce you may see served on burritos, enchiladas, and tacos. Simply combine the chopped tomatillos with onions, garlic, cilantro, Serrano chilies, pepper and salt and cook them for a few minutes on low heat.

Sprinkling cinnamon or cloves on them is a great way to add depth to the tomatillos. Do this when you make jam. This jam can be served as a savory condiment with many dishes. You can also paint it on a roast and let it glaze the meat. Whole tomatillos can be frozen for use out of season.

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.

While most of the tomatillos in the United States are grown in Texas and California, they can be grown almost anywhere. They do fine in any place you can grow tomatoes. It likes full sun and moist soil.

Authentic Mexican rice recipes include the famous soft and fluffy Mexican rice. Rice is a filling side dish and is served with various Mexican dishes. As long as you leave the lid on the pan while it cooks, resisting the urge to peek, your Mexican rice dish should come out perfectly!