Food Lens · Produce
Tomatillos
Tart and tangy with a bright, slightly herbal edge, mellowing into a rounder sweetness when cooked.
Lens analyzedTomatillos are small, firm, green fruits related to tomatoes, encased in a papery husk that needs to be peeled off before use. They're tart and slightly herbal raw, becoming more mellow and slightly sweet once cooked, most often roasted or boiled for salsa verde. Their firm texture holds up well to simmering without falling apart.
Where it comes from
Tomatillos are native to Mexico and Central America, where they were cultivated and used in cooking well before tomatoes became widespread, and they remain a foundation of Mexican salsa verde and green mole. They've become more available in North American grocery stores as Mexican cooking has spread beyond specialty markets.
Buying it
Choose tomatillos that feel firm through the husk, without soft spots, and check that the husk itself is intact rather than split or dried out.
Storing it
Keep the husks on and refrigerate them in a paper or loosely closed plastic bag, since the papery covering helps protect the fruit inside. Use them within about two weeks for the best texture.
Keeps about 14 days in the fridge.
In season
Peak season is August–October, though it's available year-round.
Local tomatillos are most common in late summer and early fall; imported supply keeps them available much of the year.
Recipes that use tomatillos
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