Tomatillo - Allergy Associates of La Crosse

Tomatillos are also known as Mexican husk tomato or Mexican groundcherry.

Background

Tomatillo is a member of the Solanaceae botanical family. This botanical family consists of many other foods including tomatoes, potatoes, eggplant, bell peppers, and chili peppers.
Tomatillos are the main ingredient in green salsa, also known as salsa verde.

Tomatillos are a good source of vitamin C.
- Vitamin C is an antioxidant which supports wound health, immune function, and collagen and connective tissue formation.

Purchase tomatillos year-round at grocers or during the late summer months at the farmers market.
Choose tomatillos that are small, firm, and bright green with a tight-fitting husk.
Avoid tomatillos that are yellow, soft, or have discolored spots as these signify the tomatillos are overripe.
Prepare by removing husks and rinsing tomatillos to remove stickiness prior to use.
Tomatillos can be eaten raw or cooked. Raw tomatillos have a tart taste, while cooking tomatillos reduces their tartness.
Use in soups, stews, salads, dressings, sauces, stir-fry, curries, and salsas.
Store in the refrigerator in a brown paper bag for two to three weeks. Do not wash prior to storing.

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