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Among the strikingly, plump and colorful heirloom varieties of tomato at the farmers’ market, you may have also spotted a petite husked relative, the tomatillo, or husk tomato. At first glance, this smaller cousin resembles a little paper lantern, but peel away that outer husk to reveal a shiny, firm, slightly sticky, brilliant green fruit. Most popularly used in Latin American green salsas, the tomatillo adds a welcome tartness and a sweet citrus flavor to a variety of dishes. And like a tomato it can be enjoyed cooked or raw.

Here is the recipe I used for the tomatillos from my CSA (Community Supported Agriculture):

Tomatillo Salsa Verde Recipe (From Simply Recipes)
Makes 3 cups.

To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor; boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos.

Ingredients

1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
Salt to taste

1. Remove papery husks from tomatillos and rinse well.

2a. Roasting method: Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

2b. Boiling method: Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

3. Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

Serve with chips or as a salsa accompaniment to Mexican dishes.

Try these other recipes: Tomatillo and Black Bean Salsa Chicken Enchiladas Verdes

Additional information about Tomatillos:

Alternative Names: Husk tomato, jamberry, husk cherry, mexican tomato, or ground cherry.

History: Dating back to at least 800 B.C., the Aztecs first domesticated the tomatillo.

Growing Season: May through October

Cultivation: Since tomatillo plants are self-incompatible, two plants are needed for pollination.

Selection: Seek out tomatillos that are firm, green, shiny with green, fresh husks. Avoid those that have become yellowed.

Storage: Tomatillos can keep for about one week stored in a paper bag in the fridge, but if you husk, wash and store them in a plastic bag they can keep for a whole month. Left with an abundance from your garden? Freeze them for winter either whole or sliced.

Preparation: Eat raw or to cook, remove and discard husk, wash and dry. Boil for 15-20 minutes or until soft. Broil for 5-7 minutes or until soft. They can be stewed or grilled as well.

Dishes: Green Salsa for Enchiladas or as a side dip, added raw to guacamole or salads.

For more information about what’s in season in your local area, visit our Seasonal Food Guides page on the Eat Well Guide or search for farmers markets in your area!