Tomatillos are the fruit of a plant in the nightshade, or Solanaceae, family. The fruits are small, spherical, and green or purple. Each fruit grows inside a papery husk, similar to husk cherries. The look, and smell, like the less sweet, more vegetal cousin of a green tomato.

When it's in Season at Hartwood Farm:

Tomatillos are in season in mid to late summer, between late July and September. You will likely see them in your share once.

Crop Category and What it Tastes Like:

Fruiting Veggies!

Tomatillos are bright, acidic, vegetal, citrusy, and just slightly sweet. The flavor is reminiscent of their cousin the tomato, but more acidic and less sweet, as well as denser and less watery. For some, raw tomatillos add acidic brightness to dishes. For most, tomatillos are best cooked to cook out some acidity and add more mild sweetness.

How to Handle and Store:

Tomatillos can be stored on your counter for a few days, but for longer storage they do best in an unsealed plastic bag in the crisper drawer of your fridge. When refrigerating them, it can help to remove the husks first so they do not become soggy.

How to Prep for Use:

Remove the papery husk, wash (they can feel sticky! this is normal), and use according to recipe.

Ways to Cook and Eat:

Tomatillos are most frequently used for a classic salsa verde, with green chiles, onion, and cilantro. If you want something other than salsa, they can be chopped up and used raw in a salad, although this preparation is not as universally-liked. They can also be roasted with chicken and other veggies to be served in tortillas or with rice.

Quick and Dirty Hangry Farmer Go-To Preparations:

We are pretty loyal to salsa verde! It’s not super quick, but it’s worth it once or twice a year!

Typical time to:

  • Steam—We don't recommend

  • Sauté—sear on each side

  • Bake—BROIL 5-7 minutes

  • Boil—5 minutes

Our Favorite Recipes:

Salsa Verde (Simply Recipes)— a simple recipe with multiple cooking options to get you started!