Mexican Christmas Traditions

Tomatillos are a fruit indigenous to Mexico and a cornerstone of Mexican cuisine. In fact, they've been an ingredient in Mexican cooking for centuries. Integral to many classic salsas and flavorful stews, this versatile fruit was used by the Aztecs and other pre-Hispanic civilizations, holding cultural significance in Mexican gastronomy both past and present. The name tomatillo comes from the Nahuatl word "tomatl" and the diminutive "-illo" in Spanish to denote its smaller size.

In this guide, we’ll explore what tomatillos are, different varieties and what they look and taste like, cooking methods, recipes using them as an ingredient, and common questions about this husked fruit that is part of the nightshade family.

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What Are Tomatillos?

Though they might look similar to green tomatoes and they're part of the nightshade family, they're actually a different species plant, with a different taste and texture from green tomatoes. Sometimes known as “Mexican green tomatoes," "Mexican ground cherries," or their scientific names "Physalis ixocarpa" and "Physalis philadelphica," tomatillos are small, green fruits encased in a papery husk called a calyx.

Tomatillos are typically more acidic with a lower pH than red tomatoes; they're bright, and tangy, with a flavor that adds a unique zest to the profile of any dish or salsa. Typically green when harvested and consumed, tomatillos can turn yellow or purple when they ripen. There are also two common sizes of tomatillos; the smaller ones, called tomatillos milperos, and the larger size, which are smaller than a standard size tomato.

Tomatillos Milperos vs. Tomatillos

Milperos have a more concentrated flavor and less acidity than bigger tomatillos, and are also slightly sweeter. They're called "milperos" because they are typically grown in cornfields ("milpas"), in the rows between the corn in Mexico. This miniature variety typically measures about an inch to two inches in diameter (but can be a bit smaller or bigger), and are half the size or smaller of the larger variety. They're most similar in size to cherry tomatoes.

Regular-sized tomatillos, on the other hand, are more acidic and bright, and may even taste slightly citrusy, but overall have a less concentrated flavor than the smaller variety. They range in size, but can grow to 3 inches in diameter.

With both varieties, you'll know they're fully ripe or approaching overripeness when they turn pale yellow or purple, and they may no longer be firm, making them less suitable for cooking because they lose their flavor and texture.

Tomatillos are easy to grow, as they're naturally resistant to most diseases and garden pests. Before planting them in your garden you may want to do some research and consult a guide on how to grow tomatillos for advice on growing from seed, transplanting, how to support growth, and how to harvest.

How to Select and Store Tomatillos

Selecting Tomatillos at the Grocery Store

• When shopping for tomatillos, look for ones that are firm and bright green, with a plump husk that is dry, intact, fitted closely to the fruit, and free of blemishes. It's OK if the husk is slightly split.
• Avoid tomatillos with soft spots, bruises, shriveled skin, partially missing husks, browned husks, or wet husks, which may indicate they're overripe or spoiled.

How to Store Tomatillos

• At Room Temperature: Tomatillos can be kept on the counter for a few days with the husks on if you intend to use them quickly, especially if they are unripe.
• In the Refrigerator: For longer storage, place tomatillos, still in their husks, in a paper bag and refrigerate in the crisper drawer (which has slightly higher humidity than the rest of your refrigerator). The paper bag also helps the fruit retain moisture so they don't dry out in the cool temperature. They can last up to one month stored properly in the refrigerator.
• In the Freezer: Remove the husks and wash the tomatillos thoroughly. Towel dry completely and pre-chop any larger tomatillos before freezing in an airtight container or Ziploc bag. Frozen tomatillos can last in your freezer for up to a year. Thaw and cook them for use in recipes. (For raw salsa, fresh tomatillos are always best.)

Cooking Preparation

Before cooking or consuming, tomatillos need to be cleaned. Naturally occurring phytochemicals called withanolides make the tomatillo skin beneath the husk feel sticky and taste bitter, and dirt can also get under the husk during the growing, harvesting, and transportation phases before the tomatillos get to your grocery store.

• Remove the Husk: Peel away the papery husk and discard it. If you notice holes from insects in the fruit after removing the husk, discard those too.
• Wash Thoroughly: Rinse the tomatillos under cool water to remove any sticky residue and dirt. You should gently rub them under running water to remove all the sticky film; running water over them alone usually isn't enough.
• Cooking and Preparation Methods: Tomatillos are typically roasted, grilled, braised, or boiled, depending on your recipe, and can also be eaten raw in fresh salsas, shaved in salads, or used as an edible garnish. Roasting or grilling brings out a slightly smoky flavor, while boiling keeps them fresher and tangier. Braising lends a layered complexity to stewed sauces. Raw salsas will showcase the signature acidic tanginess.

Popular Recipes

Tomatillos can enhance a wide variety of dishes. Here are a few of my favorite recipes using them as an ingredient:

• Salsa Verde: A quintessential staple, salsa verde is made by blending tomatillos with ingredients that may include garlic, onion, chile, and cilantro. This salsa is extremely versatile and can be raw or cooked, depending on its use.
• Salsa de Chile Morita: This smoky salsa is made with roasted tomatillos, onion, and garlic and is exceptional on grilled beef, such as arrachera, or tacos.
• Enchiladas Verdes: For enchiladas, use tomatillo salsa as the base sauce. I like to make mine with chicken and melt cheese over the top (which are also sometimes called enchiladas suizas).
• Chilaquiles: Shredded chicken over tortilla chips, with salsa verde, crema mexicana and cotija cheese sprinkled on top. To make them for breakfast, add sunny side-up eggs on top!
• Tinga de pollo: Shredded chicken stewed with tomatoes, tomatillos, chipotle chile, chorizo and spices are great as a taco or served atop a tostada.
• Puerco en Salsa Verde: This hearty stew features tender pork simmered in a flavorful cooked tomatillo salsa. Serve with rice or beans and corn tortillas for a comforting dish.

Common Questions About Tomatillos

From their rich history in Mexican cuisine to their unique taste and health benefits, tomatillos are a worthy addition to any home chef's shopping list when learning to cook Mexican recipes. Still have more questions not answered here? Please leave a comment!