Oh hey guys! I’m back with another seasonal spotlight. And today it is all about the Tomatillo. Tomatillos are actually one of those fruits (actually they are considered a berry) that are used in more savory recipes, similar to how we think of tomatoes.
They originate in Mexico and are an ingredient that were a staple of the Mayan and Aztec natives in the region. They apparently were actually a more popular ingredient than the tomato back in those days, although the tomato has become by far the more ubiquitous fruit that has found it’s way into recipes all across the globe since the European colonization of the area.
Tomatillos are in season starting in August and moving through the early fall. So I’m actually a bit early posting this, but it’s the end of July and there have been more and more tomatillos popping up in the stores around here in San Diego. (So let’s just say I’m catching them on the very beginning of the season).
My tomatillos were delightfully fresh, tart, and firm. And of course made their way into a recipe that I’ll be sharing with you shortly. But for now, please enjoy my tomatillo trivia!
Flavor Profile: The flavor profile of tomatillos is savory and tart. They are generally cooked prior to eating. The classic tomatillo recipe is to make a delicious salsa verde, or green sauce, to be eaten with chips or poured over tacos.
How do I choose fresh tomatillos? Look for tomatillos that are green and with a husk that doesn’t look like it’s overly browned. The tomatillos should be firm to the touch, not mushy. Tomatillos are not typically “ripened” prior to eating, so be sure to not get ones that are beginning to take on a brown or puple-ish color.
How to prepare: The tomatillo is wrapped in a papery green husk that needs to be removed before eating. You can unwrap them simply with your hands and then pull the husk completely off and discard. The tomatillo will have a sticky residue on the exterior and sometimes dirt and debris will find its way underneath the husk. Thus, it’s definitely recommended that you give these a good washing prior to eating.
When is tomatillo season? August through October.
Where can I find tomatillos? More and more tomatillos are available in standard grocery stores here in the US. However, if you are having difficulty locating them, check a Mexican grocer as they are a staple ingredient for many Mexican and Latin American recipes.
Storage: They should last about 2 weeks in the refrigerator. 
What are some awesome recipes for tomatillos? Check out the follow amazing blogger recipes for some wonderful tomatillo inspiration.
Baked Shrimp with Tomatillo Sauce by Simply Recipes
Chicken Tortilla Soup by Pina En La Cocina
Chicken Enchiladas with Tomatillo Sauce by Once Upon a Chef
Fried Tomatillo Wedges with Apple by Cook and Be Merry
Tomatillo Salsa by Sweet Phi
Hope you have an awesome week everyone! See you back on Thursday for my announcement of last week’s Giveaway Winner! (P.s. you still have time to enter.. entries end tonight at 9pm PST, 12am EST).
Another fabulous post Sarah! I love when I leave your blog feeling like I’ve learned something new! And I can’t wait to see what you’ll be sharing with the tomatillos!
Haha thanks Mary Ann! I think it’s my nerdy U of M – ness that gets me geeked about posts like this 😉
Thanks for including me on the list! All the recipes sound delicious!
Your recipe looked just stunning! I had to share! Thanks for stopping by Sonia 🙂
Thanks so much for clearing this up for me. I don’t know anything about tomatillos and now I won’t be afraid to use them!
They are a great ingredient 🙂
I never had used this ingredient before, hopefully I can find some here in NZ
Oh yeah I have no idea what the export situation is for tomatillos. Hopefully you’d be able to find some – maybe at a specialty produce store.
Nice post and beautiful photos. Love the taste that tomatillos add to Mexican recipes. I’m looking forward to the dish you will be sharing with us..
I totally agree! Thanks Karen 🙂
Love all this great information about tomatillos. We are just seeing them here in the past few years. Before that, we never had them available, so I am woefully unprepared to cook with them. Need to dive in and this definitely helps!
Oh good I’m glad they’re making their way north! I definitely remember having them in Michigan a few times, but they’re pretty available everywhere her in San Diego.
LOVE this post. Such a nice idea to spotlight seasonal ingredients. And your photos are just beautiful!
Ahhh Thank you so much for your lovely comment Alida! Love your blog and your photos as well!
A friend had these growing in a previous home and I should have planted one in my garden as you cannot buy them here ?
Seriously?! That’s so cool! I should definitely try to grow my own…