WHAT IS A TOMATILLO?
Also known as husk or baby tomatoes, these beautiful, green fruits have a leafy husk that surrounds them. Originally from Mexico, their resistance to disease has made them popular in the States as well. Lower in sugar then most other tomatoes, they have a tartness that makes them popular in various sauce recipes. In some ways the opposite of a Sicilian cherry tomato (naturally higher in sugar), charring them under a broiler will bring some sweetness back to your tomatillo. However this tomato is not just an ingredient for green salsa. It’s also great when combined with avocadoes to make a Taquero sauce. Click here to see the recipe!
WHY ARE TOMATILLOS GOOD FOR YOU?
They’re rich in antioxidants, fiber, vitamin C, manganese, niacin, potassium and lycopene! Remember though that many of the health benefits occur when the fruit is eaten raw. Cooking destroys some of the more heat sensitive / water soluble vitamins like folate or vitamin C. However it also makes it easier for the body to absorb other nutrients like lycopene.
WHEN ARE TOMATILLOS IN SEASON?
A fan of warm weather, they take around 3 months to harvest when grown from seed. They are a mid-Summer to early Fall crop. When ripening they can also change into yellow, purple or red. When shopping, choose ones who’s husk is still dry and papery to the touch.
HOW SHOULD TOMATILLOS BE STORED?
Like most members of the nightshade family, when they’re close to ripe refrigerate in an open paper bag for 2 to 3 weeks. Do not remove the leaf that surrounds them until preparing them for an upcoming meal.
WHAT IS THE PROPER WAY TO CONCASSER A TOMATILLO?
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HOW ARE TOMATILLOS DIFFERENT FROM TOMATOES?
They’re less acidic and have a denser texture. This results in this fruit also having more flavor then your other, more watery tomatoes. Another added plus is that they don’t bruise as easily.