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Tomatillos, also commonly known as husk tomatoes. The slightly sticky husk encloses a firm, green fruit, and as the husk begins to dry, it splits open and fades from green to light brown as the fruit matures. Tomatillos are harvested when the fruits are still immature, and they have a very tart flavor, much different than their relative, the tomato. However, Tomatillo plants grow like tomatoes, set fruit faster, and are somewhat colder tolerant. They are low sprawling plants that reach an average of two to four feet in height and produce high yields of the husked fruit, often described as looking like Chinese lanterns as they hang on the plant.
Tomatillos can generally be used similarly to regular tomatoes, although they offer a slightly tarter flavor and contain less sugar. That tart, slightly acidic taste makes them perfect for raw or cooked use in salsas, sauces, or even jams. When used in salsa, Tomatillo's tone down the hotness of chilies and help blend the flavors of the different ingredients. Diced raw Tomatillos also add a nice crunch to fresh guacamole, and they pair well with onions, cilantro, chili peppers, and garlic.
Store Tomatillos with their husks intact for about three weeks in the refrigerator in a paper bag. If you wish to keep them longer, you can remove the husk, wash the fruit, and freeze them.