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


  • 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.

How to Purchase, Prepare, and Store

  • 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.

Nutrition Facts

1/2 cup tomatillos, raw, chopped (66 g)

  • Calories: 21.1
  • Protein: 0.6 g
  • Fat: 0.6 g
  • Carbohydrate: 3.8 g
  • Fiber: 1.2 g
  • Calcium: 4.6 mg
  • Iron: 0.4 mg
  • Magnesium: 13.2 mg
  • Phosphorus: 25.7 mg
  • Folate: 4.6 µg
  • Vitamin A: 3.9 µg



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