tomatillo
Also known as: tomatillos
A small, firm, green Mexican fruit related to the tomato, wrapped in a papery husk, with a bright, tart, faintly herbal flavor. Used raw or cooked (often charred or simmered) and blended into green salsas, sauces, and soups like pozole verde, where its acidity plays a similar role to lime juice or tomato.
Buying guidance
Choose firm fruit that fills out its papery husk snugly -- a shriveled or loose-fitting husk means the tomatillo inside has dried out and lost freshness. The husk itself is inedible and always removed before using.
Substitutions
- Green tomatoes -- similar tartness and texture, though missing tomatillo's distinct herbal edge.
- Canned tomatillos -- a reasonable substitute when fresh aren't available, already soft and ready to blend.
- Lime juice plus a small amount of green tomato or bell pepper -- approximates the tartness and color in a pinch, without a true tomatillo flavor.
Tips & common mistakes
The husk and the fruit's surface are naturally sticky underneath -- rinsing well after removing the husk washes off this residue, which otherwise carries a slightly bitter, soapy taste into a sauce.
Storage
Keeps for a couple of weeks refrigerated in their husks, in a paper bag or loosely wrapped -- the husk helps protect them. Once husked and cut, use within a day or two.