Tomatillo
Also called Mexican husk tomato
Tomatillos offer tangy acidity with an earthy undertone, great for salsas.
Flavor profile
Aroma: tangy, fresh, earthy
Good to know
Origin: Mexico
Forms: whole, salsa
Storage: Keep in a paper bag in the refrigerator for up to two weeks.
How to use tomatillo
Salsa Verde Simplicity
Roast to reduce chlorophyll for sweeter sauce with softened texture.
Sauce for Days
Simmer tomatillos. Heat breaks down cellulose, boosting acidity and flavor.
What goes with tomatillo
- Cilantro. Cilantro's citrusy notes brighten tomatillo's tangy, tart profile.
- Avocado. Avocado's creaminess balances tomatillo's acidity for a smooth contrast.
- Lime. Lime boosts tomatillo's tangy acidity.
- Poblano. Roasted poblano and tangy tomatillo are the base of many Mexican green sauces.
- Pork Shoulder. Tangy tomatillo cuts the fat in pork shoulder stewed in green chile sauce.
- Salt. Salt tempers tomatillo's tang in salsas.
- Tortilla. Tangy tomatillo salsa verde is the classic sauce for tortillas and enchiladas.
- Jalapeño. Jalapeno adds a gentle heat overlaying tomatillo's tartness.
Mistakes to avoid
- Failing to husk leaves saponin residue, which is bitter.
- Overcooking loses citric acid, dulling tartness.
Ideas for tonight
- Chicken enchiladas with tomatillo sauce
- Pork and tomatillo stew with cilantro
- Grilled fish tacos with tomatillo and avocado salsa
Tomatillo: questions
What does tomatillo taste like?
Tomatillos offer tangy acidity with an earthy undertone, great for salsas. Its strongest notes are earthy, citrus, with an aroma that is tangy, fresh, earthy.
What goes well with tomatillo?
Tomatillo pairs best with cilantro, avocado, lime, poblano, pork shoulder. Cilantro's citrusy notes brighten tomatillo's tangy, tart profile.
How do you use tomatillo in cooking?
Salsa Verde Simplicity: roast to reduce chlorophyll for sweeter sauce with softened texture.
How should you store tomatillo?
Keep in a paper bag in the refrigerator for up to two weeks.
What is the most common mistake with tomatillo?
Failing to husk leaves saponin residue, which is bitter.
