Seasonal Spotlight: All About Tomatillos

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).