If you havent yet been introduced to this fun-to-say fruit, heres everything you need to know about the tomatillo (aka Physalis philadelphica or Physalis ixocarpa). Lets start with the basics, which includes a common misconception. As Bon Appétit notes, no, its not a baby tomato, although thats kind of what the name means in Spanish (tomatillo literally translates as “little tomato”). Also, its commonly referred to as tomate verde in México, which means green tomato.
Youll sometimes hear it referred to as a husk tomato, or even a husk cherry, because of the thin, papery husk which protects the tomatillo as it grows, and must be peeled and washed before preparation (although this is sometimes done before theyre displayed in supermarkets). Some even refer to it as a Mexican ground cherry, presumably due to its size and ability to self-sow (per MasterClass, ripe tomatillos that arent harvested will drop to the ground and seed themselves).
Smaller tomatillos are sweeter than large ones. Choose ones that have a fresh-looking husk that is not dried or shriveled, and be sure that the fruit is firm with no soft spots. If you aren’t going to use them right away, store them in the refrigerator with their husks intact, where they will keep for several weeks.
Use of tomatillos in cooking
Tomatillos are most famously used in green salsas (via The New York Times) and as a staple element in Mexican cuisine. They arent naturally spicy, but they are so often found in dishes that are spicy due to the use of chiles and chili powders, they sometimes have that reputation. Often roasted or boiled for green salsas, tomatillos themselves are typically green, although there are some varieties that are yellow-green, purple, or purple-green.
In addition to their use in green salsas, which can be served on the side or slathered generously on enchiladas and other dishes, tomatillos are used liberally throughout Mexican cuisine, per Taste of Home … in soups, in marinades for meats, for breakfast standards like chilaquiles verdes, for signature national dishes like pozole verde, and much more.
Yes, tomatillos can be eaten raw. But they are sour, tart and acidic (per Eat Delights), as opposed to the sweeter, tangier flavor they have when cooked.
How do tomatillos differ from related fruits like tomatoes?
Given how many other fruits tomatillos are compared to in terms of name, its only fair to wonder how they compare in size, texture, and color. Per Small Kitchen Guide, tomatillos are both smaller and softer than green tomatoes. Theyre also smaller than most other varieties of tomatoes. According to MasterClass, tomatillos at their largest are about the size of a golf ball, while larger forms of tomatoes can grow as big as a softball. The one exception is cherry tomatoes. A mature tomatillo is about the same size, or slightly larger than a cherry tomato, per Harvest to Table.
Tomatoes also differ in texture from tomatillos, as MasterClass notes. Ripe tomatoes are tender, juicy, and easily bruised, whereas ripe tomatillos remain very firm and dense. What about the ground cherry, aka the cape gooseberry? Tomatillos are larger than ground cherries, but the two share the presence of a papery husk. Ground cherries are typically an orangish-yellow color, however, while tomatillos are most often green.
Why tomatillos aren’t just little green tomatoes (and why they’re awesome)
FAQ
Are small tomatillos safe to eat?
How do you use small tomatillos?
Why are my tomatillos so small?
Can you pick small tomatillos?
Can you eat a lot of tomatillos?
Due to their high water content, you can eat a lot of tomatillos without taking in many calories. Also, unlike many other condiments, fresh sauces and salsas made with tomatillos contain very little sugar and are a healthy and tasty way to fill your stomach.
Can one eat too many tomatoes?
Eating too many tomatoes can cause skin discoloration, digestive troubles, body aches, and acid reflux. There is not a recommended number of tomatoes to eat per day, but it is important to include a variety of fruits and vegetables in your diet instead of relying on just one option like tomatoes.
What to eat with tomatillos?
You see this most commonly in a salsa verde, where whole tomatillos are roasted along with other veggies like chiles and onion, then blended into a dippable, spreadable (and spoonable) sauce. It’s great to serve over grilled fish, a spicy pork chop or alongside a bowl of tortilla chips.
Are tomatillos edible?
The first thing you’re going to want to do when prepping tomatillos is gently peel off the leafy husk. The fruit itself can also develop a bit of a sticky film which should be rinsed off before eating. When you cut into the fruit you will see tiny whitish seeds. Those are edible! How do I cook tomatillos?