Region of Origin
Commodity:
Tomatillos
Description & Origin
Tomatillos (pronounced tohm-ah-TEE-oh) are very closely related to husk cherries, both of which are in the nightshade plant family along with tomatoes and peppers. They look like small-to-medium-sized green tomatoes, although there are also varieties with a purple tint sometimes grown for farmers markets. Like husk cherries, the tomatillo is encased in a thin, papery husk that is removed before co...
Other Names
Husk Tomatoes, Miltomate (Guatemala)
Health Benefits & Nutrition
Tomatillos are a good source of niacin, vitamin C, and vitamin K, along with a range of minerals including copper, manganese, and potassium.
Our Varieties
Tomatillo
Description
Traditional tomatillos are vivid green in color and vary in size from approximately 1.5-3” in diameter. Some varieties may have a purple blush. They are encased in a papery husk that can range from light green to tan, depending on conditions. Often the fruit has outgrown the husk and can be seen peeking through. They are picked when mature, but before they ripen (tomatillos will turn yellow if they are allowed to ripen).
Variety Tips & Tricks
Look for bright colored, firm tomatillos with intact husks. For immediate use, peeled tomatillos are often available to save prep time in the kitchen. The outside of the tomatillo has a sticky coating, which is natural – just give them a rinse.
Commercial Availability (Grown for the US Market)
Tomatillo Milpero
Description
Milpero tomatillos are a small variety of tomatillo, usually 1-2 inches in diameter. They have a similar flavor to the normal tomatillo, but sweeter and more flavorful. They are favored for their concentrated flavor punch.
Variety Tips & Tricks
Often, the husk still fully encases a milpero tomatillo. Select fruits that feel firm through the husk. Milpero tomatillos can be used in the same ways as a traditional tomatillo. Not as many are needed to achieve the same flavor impact, but they do take longer to peel.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Tomatillos have a vegetal, tart flavor with hints of fruitiness that pairs well with rich Mexican meat dishes. They are most commonly incorporated into sauces and salsas. They can be used raw to maintain their bright acidity, or cooked to mellow it and increase the complexity of their flavor. They can be boiled, roasted, smoked, or grilled whole and then incorporated. Their high levels of pectin bring a round thickness to sauces and salsas.
Flavor Pairings
Carnitas, White Fish, Shrimp, Beef, Eggs, Pineapple, Lime, Lemon, Corn, Onion, Garlic, Chile Peppers, Zucchini, Mushrooms, Cilantro, Mint, Honey, Almonds, Cinnamon, Cumin, Paprika
How to Store & Use in the Kitchen
Tomatillos should be stored in their husk until just before use. If using the item immediately for processing, peeled tomatillos are often available for purchase. Very fresh tomatillos may be stored at room temperature, but commercially grown tomatillos should be stored in their husks in a paper bag in the warmest area of the refrigerator. Peeled tomatillos should be stored in a plastic bag to prevent moisture loss.
To use tomatillos, peel back the husk and rinse off the sticky outer coating (which is natural). They can be roasted or boiled whole, or cut into pieces and used. They do not need to be peeled.
Fight Food Waste Tips for root to stem cooking
Although tomatillo husks are inedible, in Mexico a tea is made from boiling them that is then added to tamale and other doughs to increase elasticity.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
41-50°F
RECOMMENDED TEMP STORAGE ZONE:
40-54°F (Cool Storage)
SUBJECT TO CHILLING INJURY:
Yes – If stored below 41°F for extended time periods, tomatillos can see surface pitting and elevated occurrence of decay.
RELATIVE HUMIDITY:
80-90%
PRODUCES ETHYLENE:
Yes-Low
SENSITIVE TO ETHYLENE:
Yes-Medium
ETHYLENE RECOMMENDATIONS:
Do not store with ethylene-producing items as they may cause yellowing.
RIPENS AFTER HARVEST:
Yes
PROFESSIONAL RIPENING RECOMMENDED:
No
Quality Assessment
De-husked, the fruit should appear plump, vivid in color, and firm to the touch. If still encased in the husk, the fruit should be plump, firm, and in good color, and the husk should be intact – encasing the fruit – with no major holes or tears.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, tomatillos may last up to 2-3 weeks.