Tomatillos look like small green tomatoes but are actually related to the Cape gooseberry. Their papery husks should be removed before eating. You may know these tart, refreshing fruits, a staple in Latin cuisine, from their starring role as the main ingredient in salsa verde.
In Season: Tomatillos are plentiful throughout the summer, up until the first frost.
What to Look For: Choose small, firm, bright-green fruits with green to brownish-green husks that are more or less intact (it’s okay if the husks are split, but they shouldn’t be peeled off).
How to Store: You can keep tomatillos at room temperature for a few days, or up to a week in the refrigerator, stored in a paper bag. Leave the husks on until just before preparation.
Fresh Tomatillo Salsa
Raw tomatillos give a bright, citrusy taste to this fresh salsa.
Spicy Cold Tomatillo Soup
Tangy yogurt, creamy avocado, spicy serrano chiles, and tart tomatillos create a refreshing symphony of tastes in this summery soup.
Turkey Kebabs with Creamy Tomatillo Sauce
Grilled turkey breast and pineapple kebabs are topped with a bright-green tomatillo sauce, which gets its texture from buttermilk and avocado.
Jalapenos, hominy, and cilantro lend a lively Tex-Mex vibe to this one-pot meal.
This ingenious twist on the classic Mary is slightly tarter. When tomatillos are pureed with cucumber and jalapeno, the juice takes on a gorgeous green color.
New Mexico Green-Chile Pozole
The hearty pork-and-hominy stew comes in red and green versions, depending on the chiles used. This green version, with tart tomatillos, gets its heat from jalapenos. It also makes lavish use of garnishes: avocado, sliced onion, cilantro, and limes.
Chicken Enchilada Casserole
Most enchiladas are dripping with cheese, but just a scattering of robust cotija scattered over fresh green enchilada sauce is enough to satisfy.
Shrimp and Snapper Seviche with Tomatillos
Fresh tomatillos, along with lime, orange, and grapefruit, add a taste-bud-tingling zing to this seafood appetizer.
Tomatillo and Chipotle Salsa
Green Chile and Tomatillo Pork Stew
Grilled Chicken with Tomatillo-Tomato Salsa
This colorful salsa gets sweetness from grape tomatoes, spice from jalapenos, and a pleasing tartness from tomatillos.
Tomatillo Enchilada Sauce
Green Pork Chili
Country-style pork ribs become rich and tender when braised in this spicy crowd-pleaser of a chili.
Freshly prepared salsa verde, bursting with tomatillos, cilantro, and garlic, is an addictive chip dip.
Corn-Stuffed Poblano Chiles
Tomatillos more or less grew up south of the border with poblano chiles and corn, two other components of this Mexican-influenced dish. The filling in each mellow poblano pepper is a mix of tang and sweetness -- poached chicken, nips of goat cheese, sauteed corn, and a green salsa spiked with lime.
Green Chile Posole with Black Beans
This recipe comes from Lisa Fain, a seventh-generation Texan living in New York whose popular blog, Homesick Texan, has been turned into a cookbook. Posole, a stew that contains the hulled, dried corn kernels called hominy, is a popular holiday dish in the Southwest. This green version with beans is easy and festive.
Chicken Enchiladas Verdes
Roasted tomatillos and two types of chiles are blended into an intensely flavorful sauce.
Chilled Buttermilk Tomatillo Soup
Tomatillo soup is the perfect antidote to prickly summer heat. Sharp and citrusy, yet smooth and refreshing, it seems especially good after a long day of work in the garden.
Lesley's Green Chili
This green chili is a riff on a Mexican chicken dish. Fresh poblano and jalapeno chiles give the stew brightness and heat, and pork shoulder adds deep flavor.