Tomatillo

Tomatillos offer tangy acidity with an earthy undertone, great for salsas.

Flavor

How to use it

Salsa Verde Simplicity. Roast to reduce chlorophyll for sweeter sauce with softened texture.

Sauce for Days. Simmer tomatillos. Heat breaks down cellulose, boosting acidity and flavor.

Common mistakes

• Failing to husk leaves saponin residue, which is bitter.
• Overcooking loses citric acid, dulling tartness.

What goes with tomatillo

• Cilantro. Cilantro's citrusy notes brighten tomatillo's tangy, tart profile.
• Tortilla. Tangy tomatillo salsa verde is the classic sauce for tortillas and enchiladas.
• Avocado. Avocado's creaminess balances tomatillo's acidity for a smooth contrast.
• Poblano. Roasted poblano and tangy tomatillo are the base of many Mexican green sauces.
• Pork Shoulder. Tangy tomatillo cuts the fat in pork shoulder stewed in green chile sauce.
• Lime. Lime boosts tomatillo's tangy acidity.
• Salt. Salt tempers tomatillo's tang in salsas.
• Jalapeño. Jalapeno adds a gentle heat overlaying tomatillo's tartness.

Try tonight

• Chicken enchiladas with tomatillo sauce
• Pork and tomatillo stew with cilantro
• Grilled fish tacos with tomatillo and avocado salsa

Storage

Keep in a paper bag in the refrigerator for up to two weeks.