Tomatillo

Tomatillos are small, spherical fruits encased in a papery husk, resembling green, unripe tomatoes but are actually a member of the gooseberry family. They are a staple in Mexican cuisine, known for their bright, tangy flavor and are used both raw and cooked. Here’s how tomatillos are commonly used in cooking:

Salsa Verde: Perhaps the most well-known use of tomatillos is in salsa verde, a green salsa made from cooked or raw tomatillos, blended with ingredients like chili peppers, onions, cilantro, and lime. It serves as a versatile condiment for a variety of Mexican dishes.

Stews and Sauces: Tomatillos are used as a base for various stews and sauces. They can be cooked down into a sauce that accompanies traditional dishes such as enchiladas verdes or chile verde, where they add a unique, tart flavor.

Soups: Tomatillos add depth and a hint of acidity to soups. They are excellent in chilled summer soups or combined with hearty ingredients like beans and pork in more substantial offerings.

Jams and Preserves: While less common, the natural pectin in tomatillos makes them suitable for creating jams and preserves. Their tangy flavor complements sweet profiles in these preparations.

Roasted or Grilled: Roasting or grilling tomatillos can enhance their natural flavors. Once charred and softened, they can be blended into salsas or served as a side to meats.

Pickled: Tomatillos can be pickled with vinegar, spices, and sugar to create a tangy, sweet, and spicy condiment that adds a kick to sandwiches, tacos, and more.

Salads: Chopped raw tomatillos can be added to salads to provide a crunchy, acidic element that contrasts nicely with richer ingredients.

Marinades: Pureed or finely chopped tomatillos can be used in marinades to tenderize and flavor meats, especially chicken and pork.

When using tomatillos, it’s typically recommended to remove the husks and rinse them as they can be sticky. If cooking them, they may be boiled, grilled, roasted, or broiled until soft, which mellows their tanginess while enhancing their underlying sweetness. Whether used as the main flavor agent in salsas and sauces or as a complementary ingredient in other dishes, tomatillos provide a distinctive taste that is essential in many traditional Mexican recipes.