Tomatillos, Local, Organic, 20 lbs

What the heck are tomatillos?

Guess what. Tomatillos aren’t baby tomatoes. Yeah. Even though the Spanish name translates to “little tomato,” they are something else entirely. What are tomatillos then? Allow us to explain.

First things first. These little fruits (yep, they’re fruits, just like tomatoes and cucumbers) are native to (and largely grown in) Mexico, but have been adopted by American farmers due to their resistance to disease.

Tomatillos, sometimes called husk tomatoes, look like green, unripe tomatoes with a dry, leafy husk that wraps around the outside.

Tomatillos have a slightly more acidic, slightly less sweet flavor than ripe and unripe tomatoes. Overall, the flavor is more vegetal and bright, and the interior texture is denser and less watery.

What do you do with tomatillos?

Roasted tomatillo salsa is great. Raw tomatillo salsa is tangy and great. But tomatillos are good for more than salsa. You can keep the sauce train running by pureeing them into creamy sauces and curries, or add them into vinaigrettes for more acid. They can also sub in for a tomato when sliced thinly, layered over some ricotta, drizzled with olive oil, and eaten on toast. You can grill them with onions for steak side, incorporate them into bean-heavy chili or posole, or braise them with chicken for a saucy stew.

Tomatillos are versatile as all hell and pack fresh, tangy flavor that lights up a spring or summer dinner. They can be anything you want them to be. Just don’t call them baby tomatoes. It hurts their feelings.

excerpt from Alex Delany in Bon Appetit