If you like Mexican food, you’ve probably eaten tomatillos, or Mexican husk tomatoes, many times. And if you love salsa verde (green salsa), you have absolutely eaten tomatillos. While most people have had tomatillos in their Mexican dishes, many still haven’t cooked with them. I bought my first fresh tomatillos to make salsa verde. I took them home, had a look at that papery shell on the outside and realized I didn’t have a clue! I had to google how to cut them, whether I should peel it, and what about that pulp inside?
A lot of people think salsa verde is made from raw tomatillos, like red tomato salsa. But, raw tomatillos can taste tangy and acidic. People do eat them raw, but their flavor is more mellow and sweet when cooked, so most people prefer to roast or sauté them before adding them into a dish. The canned tomatillos in stores have already been roasted.
I’ve included instructions for broiling, roasting and sautéing tomatillos in the recipe below. When tomatillos are roasted or broiled, then seasoned with salt and pepper, cilantro, oregano, or cumin, they are a great addition to tacos and sandwiches.
Tomatillos can be found in the grocery stores for most of the year, but the tomatillo season is generally from early summer through fall.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut. We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.
The first thing you’re going to want to do when prepping tomatillos is gently peel off the leafy husk.
Tomatillos can be found in the grocery stores for most of the year, but the tomatillo season is generally from early summer through fall.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut. We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.
If you like Mexican food, you’ve probably eaten tomatillos, or Mexican husk tomatoes, many times. And if you love salsa verde (green salsa), you have absolutely eaten tomatillos. While most people have had tomatillos in their Mexican dishes, many still haven’t cooked with them. I bought my first fresh tomatillos to make salsa verde. I took them home, had a look at that papery shell on the outside and realized I didn’t have a clue! I had to google how to cut them, whether I should peel it, and what about that pulp inside?
A lot of people think salsa verde is made from raw tomatillos, like red tomato salsa. But, raw tomatillos can taste tangy and acidic. People do eat them raw, but their flavor is more mellow and sweet when cooked, so most people prefer to roast or sauté them before adding them into a dish. The canned tomatillos in stores have already been roasted.
I’ve included instructions for broiling, roasting and sautéing tomatillos in the recipe below. When tomatillos are roasted or broiled, then seasoned with salt and pepper, cilantro, oregano, or cumin, they are a great addition to tacos and sandwiches.
All you need is a pot of boiling water. Dunk those tomatillos in there for about ten or fifteen seconds, fish them out, and gently pull on the skin. The whole papery mess will slide right off, leaving you with a perfectly clean tomatillo, ready for salsa.
Claire is Lifehackers Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG.
Lifehacker has been a go-to source of tech help and life advice since 2005. Our mission is to offer reliable tech help and credible, practical, science-based life advice to help you live better.
Lifehacker is a federally registered trademark of Ziff Davis and may not be used by third parties without explicit permission. The display of third-party trademarks and trade names on this site does not necessarily indicate any affiliation or the endorsement of Lifehacker. If you click an affiliate link and buy a product or service, we may be paid a fee by that merchant.
How to Peel a Tomatillo in 10 Seconds | Food & Wine Latest
How to Peel a Tomatillo Like Andrew Zimmern | Food & Wine
FAQ
Are tomatillo skins edible?
How do you peel a tomatillo?
Begin by holding the tomatillo at the base, where it connects to the husk. Gently peel away the outer papery layer, which should come off with ease. As you peel, you might notice some of the husk is adhered more closely to the fruit; no worries, a gentle tug should do the trick.
How do you clean a tomatillo?
Place your tomatillos in a colander or a mesh sieve. Rinse them under cool running water, giving each one a gentle rub with your fingers to remove any stickiness and residue. Give them a good shake or pat dry with a paper towel to remove excess water. Place your tomatillo on a cutting board with the stem side facing up.
How do you remove a husk from a tomatillo?
Take one tomatillo out of the bowl. Starting at the bottom of the tomatillo,pull back the husk, which will have been loosened by the water. Most of the fruit will become exposed, although the husk will probably still be anchored to the tomatillo at the stem. Cut away the stem area with the paring knife.
How do you dice tomatillos?
Place all of your tomatillos in the colander once their stems and husks have been removed. Place the colander under cold running water and gently rinse them. Tomatillos have a sticky film under their husks, so continue rinsing until this sticky residue is gone. Place your tomatillos on your cutting board. You can now begin to dice them.