Your Guide To Tomatillos | The Gracious Pantry | Clean Eating Recipes (2024)

FAQs

What happens if you don't wash tomatillos? ›

Sticky Fingers: Once you peel off that outer layer, tomatillos are sticky with sap. While you don't need to wash that off until you plan to use your tomatillos -- it helps protect them while being stored in the refrigerator -- it should be washed off before you start cooking. Just a light scrub with water will do it.

Yes, raw tomatillos can be eaten. They have a tart and slightly sweet flavor and are often used in Mexican cuisine for making salsa verde. Raw tomatillos can be sliced or diced and added to salads, tacos, or used as a condiment. Some people also like to eat them whole, like a cherry tomato.

First, the husk and calyx need to be removed from the fruit, because they are not edible. The fruit itself is usually sticky, so the next step is to wash off the sticky residue. This can be done by using water and a mild soap. Before eating or processing tomatillos, the fruit should be washed and dried.

Tomatillo contains antibacterial qualities that may destroy Streptococcus bacteria, and its anti-inflammatory characteristics help reduce throat inflammation. Tomatillos are abundant in Vitamin A, a nutrient essential for maintaining eye health. Beta-carotene, a vitamin A derivative, is also present in them.

Tomatillos are generally not known to cause digestive problems, but they are new to your baby's system. Start with a small amount and increase gradually.

Fridge: The best way to store ripe tomatillos is to keep them in a paper bag and store them in your fridge's crisper drawer. The paper bag will help retain moisture. Do not remove their husks. They will keep fresh for up to three weeks.

Both dill and fennel should be avoided when planting tomatillos. These lovely umbel-family herbs are delicious in the kitchen and beautiful in the garden, however they secrete substances into the soil that can harm other plants.

Tomatillos often get a bad rap. Contrary to popular belief, they are generally safe for dogs. The solanine content, a concern with many nightshades, is present but typically in low levels. Cooking tomatillos can further reduce any risk, making them a safer snack for your four-legged friend.

If any insects get through the papery husk, the tomatillo's first line of defense, they encounter the sticky film. This film contains chemical compounds called withanolides that insects find bad tasting. So voila, they leave the tomatillos alone! Luckily for us tomatillo eaters, the sticky film rinses off quite easily.

Tomatillos are rich in nutrients that are essential for eye health. Lutein and zeaxanthin are natural antioxidants that are present in the retina and protect your eye from environmental damage. They're also a good source of copper, zinc, beta carotene, and vitamins E and C.

Why do my tomatillos taste sour? ›

Raw tomatillos can be acidic, you want your finished salsa to be tangy, but not mouth-puckeringly sour. If your finished salsa is too sour, add more sugar, ¼ teaspoon at a time until the flavor is more balanced.

Ripe tomatillos are bright green (like green apples), fill the husk, and feel firm but slightly soft when gently squeezed. The husk may split or become papery when the tomatillo is ready to be harvested. Don't wait too long to harvest, as overripe tomatillos can become mealy and lose flavor.

If the tomatillo is not rinsed well of its sticky residue and if it is overcooked, it can make your salsa taste soapy. When the tomatillos you are using as a base for green sauce are quickly charred over a flame or under a broiler, they can reward you with a lemony, almost sweet salsa.

That extra heat seems to sweeten up the tomatillos a bit more and lower their acidity. They taste better!

Some tomatillo varieties turn yellow or purple when they're ripe. Like other nightshade vegetables, the rest of the plant is inedible—the leaves, stems and flowers. The husks aren't edible, either, so you'll want to toss those out before cooking or consuming tomatillos.

To cook the tomatillos, you can either roast them in the oven, brown them on the stovetop, or boil them. Roasting in the oven or browning on the stovetop will deliver more flavor. Each way works, though boiling is a more common way to cook the tomatillos. Garlic is optional.

Firstly, you can simply chop up tomatillos and eat them raw. Though less common this can be a tasty, acidic addition to lots of dishes. You can dice some up with some onions, fresh cilantro and cover with lime juice and oil to make a verde pico de gallo that is a refreshing spin on the original.

Tomatillos are not self-fertile so multiple plants are needed for proper fruit set.