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Vegetables 101: Seen in Seattle farmers markets—what are tomatillos?

Carole Cancler's photo
Seattle Farmers Market Examiner

The tomatillo or Mexican husk tomato, native to Central America is a smooth, round, firm green fruit that is eaten as a vegetable, like tomatoes to which they are distantly related. Most frequently, tomatillos are used to make salsa verde or green salsa. Find tomatillos in Seattle farmers markets from the Alvarez Family Farm.

What is it related to? Tomatillo (Physalis philadelphica Lam.) is a type of groundcherry in the potato family, Solanaceae and a cousin to peppers (capsicum) and nightshade plants (Solanum L.), which include the potato, tomato and eggplant.

When is it available? The peak season for tomatillos in Seattle farmers markets is August.

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What does it look like? The tomatillo looks like small green tomato, but has a papery covering or husk that is peeled off and discarded. Yellow tomatillos are ripe and may be softer and less tart than green tomatillos.

What portions do I eat? The edible portion is the entire fruit inside the papery husk.

What does it taste like? The flavor and texture is similar to tomatoes, somewhat bland with a clean and pleasantly tart flavor, and relatively soft textured fruits with small edible seeds. The surface of the tomatillo is slightly sticky.

What's the best way to store it? Remove the husks and store tomatillos in a plastic bag in the refrigerator for 3-4 weeks. Tomatillos may be frozen whole for longer storage.

How is it prepared? Peel off and discard the papery husk and then wash the fruits.

How is it served? Tomatillos may eaten  raw in salads or salsas. Tomatillos are most often prepared (raw or cooked) as a green sauce or salsa verde, alone or combined with other vegetables such as green chili peppers, cilantro and avocado. Tomatillos may also be used in many of the same ways as tomatoes, by frying, stewing (Chile Verde), baking or making into soup, jam or chutney.

What are some substitutes for it? In place of fresh tomatillos in recipes, try canned tomatillos, green or ripe tomatoes (with lemon or lime juice added for extra acidity), green papaya, under ripe mango or green bell pepper.

Recipes to get you started

The tomatillo looks like small green tomato, but has a papery covering or husk. The edible portion is the entire fruit inside the papery husk. Yellow tomatillos are ripe and may be softer and less tart than green tomatillos.
The tomatillo looks like small green tomato, but has a papery covering or husk. The edible portion is the entire fruit inside the papery husk. Yellow tomatillos are ripe and may be softer and less tart than green tomatillos.
Photo credit: 
C.Cancler

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, Seattle Farmers Market Examiner

Carole Cancler has enjoyed a lifelong love affair with cooking. A Seattle native, she inherits her mother's Slovenian farm legacy, has explored food markets in 20 countries, and especially loves seasonal soups and salads. A freelance technical writer specializing in business and technical...

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