- Husk tomatoes, or tomatillos, are green tomatoes covered by a papery husk that can range from a deep green to a pale brown color. The husk is inedible and must be removed before consumption. The fruits can range from 1 to 2 inches in thickness. When ripening, the skin may turn slightly yellow, purple or red depending on the variety. The internal flesh is a pale yellow and contains many tiny seeds.
- Generally, tomatillos have a sharper, more tart flavor than a regular red tomato. The green skin color makes it difficult to determine the fruit's ripeness, leading to an inconsistency of flavor, with some tasting mildly sweet. When cooking, a little sugar may be needed to combat the sourness.
- Most famously, the tomatillo is an essential ingredient in salsa verde. The tomatillo can be enjoyed fresh from the husk, or added raw to a number of salads, sauces and dips, such as salsas and guacamole. For cooking purposes, tomatillos are often used in Mexican cuisine to add flavor to soups, stews and curries. Tomatillos are used when green and firm before they have fully ripened.
- Some large commercial food stores stock tomatillos year-round, but they are more prevalent at Mexican markets and specialist food stores. When purchasing, look for tomatillos that are firm and fit snugly into their husks. The skin should be green in entirety suggesting they have not yet ripened. Store in a single layer in a cool dry storage area or in the refrigerator.
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