Fall, Summer

Region of Origin:



Also known as Mexican green tomatoes, tomatillos are in the nightshade family, which includes tomatoes and eggplants. They have a papery outer skin, or husk, with a light green globe-shaped fruit inside. Tomatillos are a good source of vitamins A and C. Choose tomatillos that are firm with dry, tightly wrapped husks.

How to Prep

Remove the husks and rinse tomatillos before using.

ROAST: Cut tomatillos in half and place on a greased or parchment-lined baking sheet with the skins facing up and spread some oil on top. Bake in a preheated 400ºF oven for about 20 minutes, or until the skins are soft and blistery.

BOIL: Add whole to boiling water and cook for about 10 minutes. Then add to sauces or chili.

RAW: Chop and purée in salsas.


Leave whole tomatillos in their husks and store in a paper bag in the refrigerator for 2-3 weeks. To freeze tomatillos, first freeze them in a single layer on a tray, then transfer to a freezer bag.