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.
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