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Tomatillo

Vegetables · Fruiting vegetables

Tomatillo

Small, tart green fruit in a papery husk; roasted or boiled into Mexican salsa verde.

Also called: tomatillos, husk tomato, tomate verde, Mexican green tomato

Around the world: tomate verde, tomatillo, miltomate (es)

9 recipes with it

Photo: Unknown author, via Wikimedia Commons (public-domain)

What it is

Tomatillos look like small green tomatoes wrapped in a thin, papery husk, which is peeled off before use; the skin underneath is sticky and should be rinsed. They are firmer, tarter and less juicy than tomatoes. Unripe green tomatoes are a different fruit.

Physalis philadelphica

How it’s used

  • Salsa verde
  • Green enchilada and chilaquiles sauces
  • Pork or chicken stews (chile verde)
  • Raw chopped in salsas

Characteristics

Taste
Tart, citrusy and herbal.
Texture
Dense and slightly seedy.
When cooked
Softens and turns olive-green when boiled or charred; blends into a smooth, tangy sauce.
Sold as
fresh, canned
Cooking uses
Commonly cooked, Usually eaten raw, Suitable for grilling, Suitable for boiling

Storage

Refrigerated. Refrigerate in their husks in a paper bag; use while firm.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
32 kcal
Protein
0.96 g
Carbohydrate
5.84 g
Fat
1.02 g
Fibre
1.9 g
Sugars
3.93 g

USDA FoodData Central: Tomatillos, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Tomato — Use firm green tomatoes with lime juice; less tart.

Related ingredients

Recipes with tomatillo

More fruiting vegetables