27 Tomatillo Recipes (+ Produce Guide)
Celebrate tomatillo season with this collection of 27 of the best Tomatillo Recipes! You’ll find recipes for salsa, enchiladas, posole and tostadas, along with handy info such as nutrition information, how to grow them and more!
Fall has arrived, but tomatillo season is still in full swing! I love incorporating tomatillos into our meals…thankfully my family loves them as much as I do!
Before I went to cooking school, I’d tried green enchilada sauce (also known as salsa verde) at Mexican restaurants, but I didn’t even know what a tomatillo looked like.
We used them a few times in school and I haven’t looked back. I incorporate them into our meals regularly, because my family has embraced them as well.
Whether you’re a tomatillo lover or are new to them, be sure to check out the collection of some of the best tomatillo recipes at the bottom of this post!
If you love produce, be sure to check out the following round ups:
- Butternut squash recipes
- Cabbage recipes
- Carrot recipes
- Chicory recipes
- Corn recipes
- Cranberry recipes
- Delicata squash recipes
- Leek recipes
- Fava bean recipes
- Fennel recipes
- Fig recipes
- Kabocha squash recipes
- Persimmon recipes
- Poblano pepper recipes
- Pomegranate recipes
- Radish recipes
- Rhubarb recipes
- Shishito pepper recipes
- Swiss chard recipes
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 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 perfect in sauces and salsas, and they may be eaten both raw and cooked.
Tomatillos may be eaten raw or cooked. Just make sure to wash off the sticky residue on their skin before enjoying them consuming them raw or incorporating them into your recipes.
Growing tomatillos is much like growing tomatoes. The 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 ripe when they’ve turned a bright green or yellow (it depends on the variety) and the paper husk begins to split.
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.
Choose tomatillos that are firm, heavy and free from discoloration.
If you’re wondering where to buy tomatillos, they’re normally in the refrigerated section of the produce department in the grocery store near the chili peppers.
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.
Green tomatoes (i.e. unripened tomatoes) may be a good substitute in certain sauces and soups. Some grocery stores also sell canned tomatillos, which work for some recipes.
27 delicious tomatillo recipes
Below are some of the best tomatillo recipes that will inspire you to use them in an abundance of delicious ways!
Tomatillo Salsa Recipe
Baked Potatoes with Shredded Beef and Tomatillo Jam
Mango Tomatillo Guacamole
Tomatillo Chicken Pasta
Chicken Enchilada Bake with Homemade Salsa
Easy Homemade Salsa Verde
Lentil Tacos with Grilled Pineapple-Tomatillo Salsa
Grilled Mexican Corn Salad with Tomatillos
Roasted Tomatillo Salsa Verde
Salsa Verde Chicken Enchiladas
Avocado Salsa Verde
Homemade Green Enchilada Sauce
Instant Pot Chili Verde
Farro and White Bean Posole Verde
Baked Taquitos with Black Beans & Sweet Potato
Salsa Verde Cauliflower and Lentil Tacos with Mango Pomegranate Salsa
Tomatillo Salsa Shrimp Zucchini Noodles
Chicken Tostadas with Charred Tomatillo Salsa and Mashed White Beans
Slow Roasted Carnitas with Salsa Verde
Grilled Skirt Steak With Tomatillo Avocado Salsa
Pork Carnitas Tacos with Mango Black Bean Salsa
5-Minute Homemade Green Bloody Mary Mix
Instant Pot White Beans with Tomatillos
Paleo Chicken Fajita Burgers with Tomatillo Guacamole
Fire Roasted Tomatillo and Corn Salsa
Slow Cooker Chicken Salsa Verde Tortilla Soup