4 Tantalizingly Tasty Tomatillo Recipes

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By Barbara Pleasant | July 26, 2024

Tomatillos, the flavorful gems of summer gardens, are essential for creating authentic Mexican dishes like salsa verde. Native to Mexico and Central America, these “little tomatoes” boast a tangy taste and a wealth of nutrients that promote eye health and combat inflammation—all wrapped up in a fiber-rich package. If you’re lucky enough to grow tomatillos, prepare for bountiful harvests that beg for creative recipes.

Growing Tomatillos

Tomatillos, sometimes called husk tomatoes, grow similarly to tomatoes. These cold-sensitive plants thrive in nutrient-rich soil with consistent watering. Available in green, yellow, or purple varieties, they require at least two plants for proper pollination and fruiting. Popular strains like Dr. Wyche’s Yellow Tomatillo are praised for their mild flavor.

Ensure sturdy support with tomato cages to prevent branches from breaking and to make harvesting easier. A word of caution: growing more than four plants could leave you overwhelmed with a bumper crop!

Harvesting and Storing Tomatillos

Harvest tomatillos when their papery husks split and the fruits are firm and plump. They detach easily from the stem or can be collected from the ground after shaking the plant. To prevent cracking from sudden rains, harvest almost-ripe fruits before wet weather.

Store fresh tomatillos at room temperature for a few days or refrigerate for longer freshness. For surplus harvests, wash and freeze them in airtight containers without husking—perfect for later use.

Cooking with Tomatillos

Tomatillos shine both raw and cooked. Their crisp texture and tart flavor are excellent in fresh dishes like salsa verde, garden salsa, and gazpacho. Cooking them mellows their acidity and enhances their sweetness. While cilantro is a classic pairing, parsley, basil, or other herbs can be delightful substitutes.

Roasted Tomatillo Salsa Verde

A smoky, zesty favorite for dipping or topping.
Ingredients:

  • 7–8 tomatillos, halved
  • 1 small onion
  • 2 jalapeños
  • 1 clove garlic
  • Fresh herbs (cilantro, parsley, or basil)
  • 1 tsp lime juice
  • Salt to taste

Instructions:

  1. Broil tomatillos, onion, and jalapeños until slightly blistered.
  2. Blend with lime juice, garlic, and herbs until lightly chunky.
  3. Refrigerate for up to a week.

Tomatillo Gazpacho

A refreshing summer soup with a vibrant twist.
Ingredients:

  • 5–6 tomatillos
  • 1 cucumber, peeled
  • 1 tomato
  • 1 onion
  • 1 jalapeño
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • Fresh herbs and salt

Instructions:

  1. Blend all ingredients to desired consistency.
  2. Chill for at least an hour.
  3. Store in the refrigerator for up to three days.

Fresh Tomatillo Salsa

A juicy addition to chips or tacos.
Ingredients:

  • 3–4 tomatillos
  • 2 tomatoes
  • 1 onion
  • 1 jalapeño
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • Fresh herbs and salt

Instructions:

  1. Finely chop vegetables and mix with lime juice and olive oil.
  2. Refrigerate for up to a week.

Purple Tomatillo Chutney

A sweet-and-sour condiment perfect for long-term storage.
Ingredients:

  • 6–8 tomatillos (purple preferred)
  • 1 apple, peeled and chopped
  • 1 onion
  • 1–2 peppers
  • ½ cup sugar
  • ¾ cup vinegar
  • 2 tbsp raisins
  • Spices: cinnamon, mustard seeds

Instructions:

  1. Simmer all ingredients in a heavy saucepan for 45 minutes until thickened.
  2. Store in jars; refrigerate for two weeks or process in a water bath for long-term storage.

Tomatillos are a versatile kitchen staple, offering endless possibilities for creative cooking. Whether raw, roasted, or simmered, these “little tomatoes” are sure to add a delightful zing to your meals.

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