Tomatillo recipes

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What is a tomatillo?

Tomatillo (Physalis philadelphica): A Bright, Tangy Staple of Mexican Cuisine

Tomatillos, sometimes referred to as “Mexican husk tomatoes,” are vibrant, tart fruits that play a central role in Latin American cuisine. Though they look like green tomatoes wrapped in husks, they are botanically and culinarily distinct.

Botanical Background

Family: Nightshade (Solanaceae) — same family as tomatoes, eggplants, and peppers.

Genus & Species: Physalis philadelphica.

Origin: Native to Mexico and Central America, where they have been cultivated since pre-Columbian times. Still a staple in Mexican agriculture and cuisine.

 

Physical Description

Size: Typically 1–2 inches in diameter.

Husk: Dry, papery outer covering (calyx) that splits open as the fruit matures. Must be peeled away before cooking.

Color: Most are green, though some varieties ripen to yellow or purple hues.

Flesh: Firm and dense with small edible seeds.

 

Flavor Profile

Tart & Tangy: Their sharpness is often compared to green apples or unripe tomatoes, but with a citrusy kick.

Savory Depth: When cooked, their acidity softens, contributing rich umami and depth to sauces and stews.

 

How to Prepare Tomatillos

Remove the Husk: Peel away the dry husk before use.

Rinse Well: The fruit is coated in a sticky residue that should be washed off.

Use Raw: Blend for bright, fresh salsas or salad dressings.

Cook Them: Roast, boil, sauté, or grill to mellow the flavor and add a smoky complexity.

 

Culinary Uses

Salsa Verde: The most famous use — blended with chili peppers, garlic, onion, and cilantro.

Moles & Sauces: Adds acidity that balances rich, spicy flavors.

Soups & Stews: Used in dishes like chile verde or pozole verde.

Marinades & Relishes: Brings brightness to grilled meats and vegetables.

 

Nutrition Highlights

Tomatillos are low in calories and rich in:

Vitamin C: Immune support and antioxidant power.

Fiber: Aids digestion.

Niacin & Potassium: Supports energy metabolism and heart health.

 

Tomatillo recipes

Tomatillos are a fantastic ingredient both in terms of flavor and nutrition. Tomatillos are not only flavorful but also bring several culinary and health benefits to recipes.
Tomatillos have a tart, citrusy flavor that adds brightness to sauces, salsas (like salsa verde), soups, and stews.
They can be used raw, roasted, grilled, or sautéed, each method bringing out different nuances in their flavor.
When cooked, tomatillos break down and help thicken sauces without the need for added starches.
Their acidity pairs well with chilies, garlic, cilantro, and onions—common elements in Latin American cuisine.

Tomatillo salsa

Tomatillo Salsa Verde Recipe

Ingredients:

  • 1 pound tomatillos (husked and rinsed)
  • 1–2 jalapeños or serranos (stemmed; seeds for less heat)
  • 2–3 garlic cloves, peeled
  • 1/2 cup white onion, chopped
  • 1/2 cup fresh cilantro, roughly chopped
  • 1 tablespoon lime juice (adjust to taste)
  • Salt to taste
  • Optional: 1 tablespoon olive oil (for roasting flavor)

Option 1: Roasted Salsa Verde (deeper flavor)

  1. Preheat oven to 425°F (220°C).
  2. Place tomatillos, garlic, and chiles on a baking sheet.
  3. Roast for 15–20 minutes, flipping once, until lightly charred.
  4. Cool slightly, then transfer everything (including juices) to a blender.
  5. Add onion, cilantro, lime juice, and salt.
  6. Blend until smooth or slightly chunky, depending on your preference.

Option 2: Boiled Salsa Verde (milder flavor)

  1. Simmer tomatillos and chiles in water for 10 minutes until softened.
  2. Drain and transfer to a blender.
  3. Add garlic, onion, cilantro, lime juice, and salt.
  4. Blend until smooth.

️ Tips:

  • Add avocado for a creamy salsa.
  • For added depth, sauté the finished salsa in a pan with a small amount of oil for 5 minutes.
  • Keeps well in the fridge for up to 5 days.

Tomatillo sauce

Tomatillo Sauce (Green Enchilada Sauce)

Ingredients:

  • 1½ lbs tomatillos (about 10–12 medium), husked and rinsed
  • 2–3 serrano or jalapeño peppers (stemmed, seeded for less heat)
  • 3–4 garlic cloves, peeled
  • 1 small white or yellow onion, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • 1 tablespoon vegetable oil or olive oil
  • Salt to taste
  • Optional: 1/2 cup chicken broth or vegetable broth for thinning

 

Instructions:

  1. Boil or Roast

Choose one method:

  • Boil: Simmer tomatillos and peppers in water for ~10 minutes until softened.
  • Roast: Roast tomatillos, peppers, garlic, and onion at 425°F (220°C) for 15–20 min until blistered for more depth.
  1. Blend

Add tomatillos, chiles, garlic, onion, cilantro, and lime juice to a blender. Blend until very smooth. Add a bit of broth if it’s too thick.

  1. Simmer

In a saucepan, heat oil over medium. Pour in blended sauce and simmer for 10–15 minutes, stirring often, until slightly thickened and the color deepens. Add salt to taste.

Roasted tomatillo salsa

Roasted Tomatillo Salsa Verde

Ingredients:

  • 1 lb tomatillos, husked and rinsed
  • 1–2 jalapeño or serrano peppers, stemmed (seeded for less heat)
  • 3 garlic cloves, unpeeled
  • 1/2 white or yellow onion, cut into wedges
  • 1/2 cup fresh cilantro, roughly chopped
  • 1 tablespoon lime juice (or more, to taste)
  • Salt, to taste
  • Optional: 1 tablespoon olive oil

Instructions:

  1. Roast the Vegetables
  • Preheat oven to 425°F (220°C) or use a broiler on high.
  • On a baking sheet, arrange:
    • Tomatillos (cut in half, cut side down)
    • Whole chiles
    • Garlic (in skins)
    • Onion wedges
  • Roast for 15–20 minutes, flipping halfway, until everything is charred and softened. The tomatillos should be blistered and leaking juice.
  1. Cool and Peel
  • Let garlic cool slightly, then peel.
  • Optionally remove chili skins (for smoother texture) and seeds (to reduce heat).
  1. Blend
  • Add roasted ingredients to a blender or food processor with:
    • Cilantro
    • Lime juice
    • Salt
  • Blend until smooth or slightly chunky, depending on your preference.
  • Optional: Stir in a little olive oil for richness.
  1. Taste & Adjust
  • Add more lime juice, salt, or a pinch of sugar if the tomatillos are very tart.

Tomatillo red chili salsa

Tomatillo Red Chili Salsa

Ingredients:

  • 1 lb tomatillos, husked and rinsed
  • 2–3 dried guajillo chiles (mild and smoky)
  • 2 dried chile de árbol (hot!) – adjust to taste
  • 2 garlic cloves, peeled
  • 1/4 small white onion, chopped
  • 1 tablespoon vegetable oil
  • Salt, to taste
  • Optional: splash of lime juice or a pinch of sugar (to balance)

Instructions:

  1. Toast the Dried Chiles
  • Remove stems and seeds from dried chiles.
  • Toast them lightly in a dry skillet over medium heat (about 30 seconds per side) until fragrant. Don’t let them burn — they’ll turn bitter.
  • Place toasted chiles in a bowl and cover with hot water. Let them soak for 10–15 minutes.
  1. Roast the Tomatillos
  • Roast tomatillos (halved) in a dry skillet, under a broiler, or on a griddle until charred and soft — about 10–15 minutes.
  1. Blend Everything
  • Drain the soaked chiles.
  • In a blender, combine:
    • Roasted tomatillos
    • Soaked chiles
    • Garlic
    • Onion
    • Salt to taste
  • Blend until smooth. Add a splash of water or tomatillo juices if it’s too thick.
  1. Optional Final Sauté (for flavor)
  • Heat 1 tbsp oil in a skillet.
  • Pour in the blended salsa and simmer for 5–10 minutes to deepen the flavor and thicken the sauce.

 Serving Ideas:

  • Spoon over carne asada, al pastor tacos, or roasted vegetables
  • Use as a simmering sauce for pork or chicken
  • A fiery dip for chips or quesadillas

Tomatillo plant

The tomatillo plant is a fast-growing, warm-season annual native to Mexico. It’s best known for its small, green (sometimes purple) fruits enclosed in a papery husk, and it’s a key ingredient in salsa verde.

Growing Conditions

  • Sunlight: Full sun (6–8 hours daily)
  • Soil: Well-draining, moderately rich; pH 6.0–7.0
  • Watering: Consistent moisture, but avoid waterlogging
  • Spacing: 2–3 feet apart
  • Pollination: Tomatillos are not self-pollinating—you need at least two plants for fruit production.

 

Planting Tips

  • Start Indoors: 6–8 weeks before last frost
  • Transplant Outdoors: After danger of frost has passed and the soil is warm (60°F+)
  • Support: Plants can become sprawling; cages or stakes help

 

Pollination Tip

Since they need cross-pollination, attract bees with companion plants like borage, marigolds, or basil.

Harvest

  • When to Harvest: When the husk turns brown and splits, and the fruit fills out the husk
  • Flavor Profile: Tart and citrusy; great raw or cooked

 

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