Produce of the Month Guide: Tomatillos is an informative guide about tomatillos with a round up of 27 delicious recipes!

Tomatillos in bowl

 

 

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. ๐Ÿ™‚

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!

Sliced tomatillos on wooden cutting board

 

Produce of the Month Guide:  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.

Tomatillo with husk unwrapped

 

Growing Tomatillos

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!

Nutrition Benefits of Tomatillos

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.

Tomatillos prepped on cutting board

 

Choosing, Storing and Prepping Tomatillos

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.

Tomatillos are quite versatile, as shown in the 27 tomatillos recipes below!

Mango tomatillo guacamole in white bowl

Mango Tomatillo Guacamole

BBQ beef stuffed potatoes with sour cream on top

Baked Potatoes with Shredded Beef and Tomatillo Jam by Floating Kitchen

Tomatillo chicken pasta in skilelt

Tomatillo Chicken Pasta by Girl Gone Gourmet

Salmon on a white plate

Salmon with Tomatillo and Papaya Salsa by Fearless Dining

 

Chicken Verde Enchilada Bake with Heirloom Cherry Tomato Salsa

Fresh Tomatillo Salsa by A Cedar Spoon

Lentil Tacos with Grilled Pineapple Tomatillo Salsa by Floating Kitchen

 

Grilled corn salad in glass bowl

Corn Salad with Tomatillos by Food Faith Fitness

Roasted tomatillo salsa verde in white bowl

Roasted Tomatillo Salsa Verde by Bunsen Burner Bakery

Salsa verde chicken enchiladas in baking dish

Chicken Enchiladas by Girl Gone Gourmet

Avocado salsa verde dip in white bowl with chip dipped in

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 black bean sweet potato taquitos on parchement

Baked Taquitos with Black Bean and Sweet Potato by She Likes Food

Lentil tacos on baking sheet

Salsa Verde Cauliflower and Lentil Tacos with Mango Pomegranate Salsa by The Forked Spoon

Tomatillo salsa shrimp zoodles

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

 

Tomatillo white beans in a white bowl

Plant Based Instant Pot White Beans with Tomatillos by Plant Based Instant Pot

Chicken fajita burgers topped with bell peppers

Paleo Chicken Fajita Burgers with Tomatillo Guacamole by Flavour and Savour

Tomatillo corn salsa in blue and white bowl with chips

Fire Roasted Tomato Corn Salsa by The View From Great Island

Chicken Salsa Verde soup in white bowl with sour cream on top

Slow Cooker Chicken Salsa Verde Tortilla Soup

Resources:

Bon Appetit

gardeningknowhow.com

Livestrong

The Kitchn

Wikipedia

organicfacts.net

Sharing is caring!