Produce of the Month Guide: Tomatillos
Produce of the Month Guide: Tomatillos is an informative guide about tomatillos with a round up of 27 delicious recipes!
I’m a bit late getting my monthly produce guide to you because summer happened and I’m completely off my game. I realized a week ago that I hadn’t even decided what produce I wanted to feature this month, and then I bought some tomatillos for a recipe and the light bulb went off. 🙂
Before I went to cooking school I’d never prepared tomatillos myself. I’d had green sauce or salsa verde at Mexican restaurants but I couldn’t even tell you what a tomatillo looked like before that.
Since cooking school I haven’t looked back. I love incorporating fresh or cooked tomatillos in my recipes and even planted a tomatillo plant in my garden this year.
I’m anxiously awaiting fresh garden grown tomatillos!
What are tomatillos?
The tomatillo plant originated in Mexico, and is a member of the nightshade family. Tomatillos are small, round fruits that grow in papery husks on a plant that resembles a tomato plant.
Tomatillos are fruits that are also known as Mexican husk tomatoes. While they resemble green tomatoes, they’re not related to them at all. Green tomatoes are simply green underripe tomatoes and are completely different from tomatillos.
Tomatillos are normally green and ripen to a yellow color. The flesh of the tomatillo is firm and coated with a sticky residue that’s easily washed off.
The taste of tomatillos is bright and acidic yet fruity — they’re not spicy at all. The texture and flavor of tomatillos is still perfect in sauces and salsas, and they may be eaten both raw and cooked.
I planted a tomatillo plant for the first time this year, so unfortunately I don’t have a lot of personal experience to share with you. So far the plant is thriving just like my tomato plants and I should be harvesting some fruit soon.
I planted my tomatillo plant in the ground with a bit of fertilizer and placed a cage around it. I’m watering it on a drip system every day for about 10 minutes, and so far it’s extremely low maintenance.
Tomatillo plants are tolerant to many different types of soil conditions, but do the best in well-drained, sandy and fertile soils. The plants grow well in warmer weather planted in full sun, and the fruit will be ready for harvest in about 6-8 weeks when the fruit has filled the paper husk and the husk begins to split.
While tomatillos are native to Mexico, they’re grown widely in America because they’re insect resistant. Apparently the sticky substance that coats the tomatillo contains a chemical with a foul taste that insects aren’t too fond of. I never knew this before researching this post, and now I want to grow tomatillos every year!
Tomatillos are low in calories and fat, and are a good source of vitamins A and C, niacin, fiber and antioxidants.
Because tomatillos are a member of the nightshade family, they contain high levels of alkaloids which can be detrimental if you already have problems with arthritis and inflammation. If you experience these problems, you may want to consult your doctor before adding tomatillos to your diet.
Choosing, Storing and Prepping
Maybe you’re wondering where to buy tomatillos? They’re normally in the refrigerated section of the produce department in the grocery store near the jalapeno and other pepper varieties.
Tomatillos are fully ripe when the color is more yellow than green (or purple in some varieties). When the fruit is less ripe it will have more tartness, but that flavor mellows as it ripens.
Choose tomatillos that are firm, heavy and free from discoloration.
Ripe tomatillos keep in the refrigerator for up to 2 weeks, and may keep even longer if stored in a plastic zip top bag with the husks removed.
Tomatillos are are very easy to prep. They’re easily sliced or chopped as they’re firmer and less watery than tomatoes. They can be used raw in salsas and salads, and are excellent roasted and pureed for various sauces and soups.
27 Tomatillos recipes:
Baked Potatoes with Shredded Beef and Tomatillo Jam by Floating Kitchen
Tomatillo Chicken Pasta by Girl Gone Gourmet
Fresh Tomatillo Salsa by A Cedar Spoon
Lentil Tacos with Grilled Pineapple Tomatillo Salsa by Floating Kitchen
Corn Salad with Tomatillos by Food Faith Fitness
Roasted Tomatillo Salsa Verde by Bunsen Burner Bakery
Chicken Enchiladas by Girl Gone Gourmet
Avocado Salsa Verde by Peas and Crayons
Green Enchilada Sauce with Tomatoes and Cilantro by Letty’s Kitchen
Easy Instant Pot Chili Verde by Savory Tooth
Farro White Bean Posole Verde by Le Petit Eats
Green Shakshuka with Tomatillo by Healthfully Ever After
Baked Taquitos with Black Bean and Sweet Potato by She Likes Food
Salsa Verde Cauliflower and Lentil Tacos with Mango Pomegranate Salsa by The Forked Spoon
Whole 30 Tomatillo Salsa Shrimp Zucchini Noodles by Eat the Gains
Chicken Tostadas by Cozy Apron
Slow Roasted Carnitas Salsa Verde by Two Of A Kind Cooks
Grilled Skirt Steak with Tomatillo Avocado Salsa by Beyond the Bayou
Pork Carnitas Tacos with Mango Black Bean Salsa by The Flavor Bender
5-Minute Homemade Green Bloody Mary Mix by Plating Pixels
Plant Based Instant Pot White Beans with Tomatillos by Plant Based Instant Pot
Paleo Chicken Fajita Burgers with Tomatillo Guacamole by Flavour and Savour
Fire Roasted Tomato Corn Salsa by The View From Great Island