Veggie ID: Tomatillos

While one name for the tomatillo is the “Mexican Tomato” it is not, actually a tomato! Tomatillos are native to Mexico and are excellent when turned into salsas, sauces, or added to burrito/taco fillings. Basically, if you are using southwest style flavors (cumin, oregano, chiles, etc.) odds are you can add tomatillos to that dish to good effect.

Our tomatillos range in color from green to yellow to purple and can be used interchangeably. They have a sharp, lemony, herbal flavor and the long yellow ones (those Queen of Malinalco) are the sweetest with a bit of a pineapple flavor.

Don’t be afraid to eat tomatillos raw either. They are chock full of vitamins A, C, potassium, calcium and folic acid! Make sure you peel the paper away and rinse off the slightly sticky film that keeps the paper in place!

Add tomatillos to your salsa verde recipe, chop raw into fresh salads, blend into gazpacho, or (our favorite and see the recipe below) roast with onions and blend into tomatillo salsa!