Tomatillos are small, round fruits resembling little tomatoes bearing a papery outer covering. They are members of the nightshade family, along with tomatoes, potatoes, and peppers. Though they are usually green, they can ripen to be any number of other colors, including yellow, purple, and red.

Tomatillos grow throughout the Western Hemisphere and are a popular staple food in Mexico, where they are often called “tomato verde” or “green tomatoes” (not to be confused with American “green tomatoes,” which are simply unripe tomatoes). Other names include husk tomato, husk cherry, Mexican tomato, jamberry, and ground cherry.

Nutritionally, tomatillos are low in calories and rich in vitamin C, vitamin K, niacin, potassium, manganese, and healthy omega 6 fatty acids.

Selecting Tomatillos

First, select fruit that is firm and bright green. Peel back the husks and take a peek to see if the flesh has any blemishes.

Using Tomatillos in Recipes

You may have tried to eat these tomatoes raw with little success. The trick is they need to be submerged in boiling water, briefly, before using them in recipes. This makes them more palatable. Boil for about 2 minutes without the husks.

Here are a few tomatillo recipes to help you get to know these “little tomatoes”:

Salsa Verde Recipe

This simple recipe for delicious fresh salsa is a great way to put them to use. You’ll be adding these green gems to your grocery list often!

Tomatillo Chicken Soup

Salsa Verde Recipe

Tomatillo Chicken Soup

Jaime McLeod is a longtime journalist who has written for a wide variety of newspapers, magazines, and websites, including MTV.com. She enjoys the outdoors, growing and eating organic food, and is interested in all aspects of natural wellness.

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