Tomatillos have a crisp, firm texture when raw, with a slightly sticky skin beneath their husk. Their flavor is tart and tangy, with a hint of citrus and a subtle sweetness that balances the acidity. When cooked, they soften into a smooth, almost creamy consistency, developing a deeper, mellowed tang that enhances savory dishes.
Miltomate
A traditional Mexican tomatillo variety with a smaller size and a bright, tart flavor that mellows into subtle sweetness when cooked. Their firm texture and high pectin content make them ideal for salsas, enchilada sauces, and stews, while roasting or grilling enhances their natural depth and smokiness.
Tomatillos offer more than just great flavor—they also contribute to a well-rounded diet. They are a good source of vitamin C, which supports immune function and skin health. Their fiber content aids digestion, while potassium helps maintain proper muscle and nerve function. Tomatillos also contain antioxidants that support overall wellness.
Tomatillos may look like small, green tomatoes wrapped in a papery husk, but they bring something entirely different to the table. These vibrant fruits are a staple in Mexican cuisine, adding a bright, citrusy tang to salsas, sauces, and stews. Whether raw or cooked, their unique acidity and subtle sweetness make them a standout ingredient worth getting to know.
Store fresh tomatillos in their husks in a paper bag or a breathable container in the refrigerator. They will keep for up to two weeks. Remove the husks just before using, and rinse off the sticky residue under running water.
