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30 Things to Do with Tomatillos

Fill Your Plate

04.09.2014

Found in many Mexican dishes, tomatillos are also the main ingredient in most of the green sauces associated with Mexican and Central American cuisine. Although they feature heavily in green sauce recipes, these small members of the nightshade family grow in a variety of colors including green, yellow, and purple. Tomatillos grow inside a papery husk that turns brown and may even split when the fruit inside is ripe and ready to be picked.

Tomatillos, which were popular with the ancient Aztecs and Mayans, are native to Mexico. They may also be called husk tomatoes, jamberries, husk cherries, Mexican tomatoes, and Mexican husk tomatoes. They are relatives of the larger red tomato and can be confused with un-ripened tomatoes that are still green. The purple and reddish versions of the tomatillo generally have a sweeter flavor and may be used to create things like jam. In addition to being made into sauces, jams, and jellies, tomatillos can also be eaten whole or in part and can be fried, steamed, and boiled.

Despite its many uses and flavorful taste, the tomatillo has never really achieved world-wide notoriety. It was grown successfully in several parts of the United States but never caught on enough to make it a profitable agricultural commodity. Today is shows up in only a few regions around the world. In addition to Mexico and the countries of Central America, it is also popular in some parts of India, South Africa, and in Queensland, Australia.

The tomatillo is one of April’s Vegetables of the Month. Here are some delicious ways you can use this tasty veggie in your April meal planning to use something new and different to fill your family’s plate.