Food

Food Information

Vegetables

TOMATILLO

Tomatillos look like green cherry tomatoes enclosed in papery husks. Beneath the husk, you'll find a sticky-skinned fruit with an acidic flavor similar to that of green tomatoes. An essential ingredient in Mexican salsa verde, tomatillos can be eaten both raw and cooked.
Tomatillos are a good source of vitamin C; they also provide vitamin A, thiamin, and niacin. Four tomatillos have about 35 calories.

Look for smooth, firm tomatillos without bruises or noticeable shriveling. Refrigerate, unwashed, in an open container for up to 1 week. Remove husks. Wash well and cut out core.

Tomatillos aren't usually served on their own as a cooked vegetable; instead, they're cooked with other ingredients to make sauces. They may also be roasted separately, then added to a green chile salsa or other sauce.

Roasting. Spread prepared tomatillos in a single layer in an ungreased 10 by 15 inch rimmed baking pan. Bake in a 500° even until lightly singed (about 15 minutes). Let cool.

Add chopped raw tomatillos to gazpacho, guacamole, or salsa. To make a refreshing appetizer, stack thin slices of jicama, apple, and tomatillo, then drizzle with lime juice and sprinkle with coarse salt.

Available All year.

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