Tomatillos date back to the Aztecs around 800 B.C, according to the Centers for Disease Control and Prevention. They are popular in the Latino culture. Tomatillos fruits look like small green tomatoes. The husk on the tomatillos needs to be removed before you can prepare the fruit. The husk feels like paper and removes easily from the tomatillo. The tomatillos have a tart flavor when raw and have a lemon and herb taste once cooked. The tomatillo is typically added to salsas and other Mexican dishes.
Remove the husks of the tomatillos under cold water. This will rinse away the stickiness. Grab a loose end of the husk. Pull it away firmly off the tomatillos. Once you remove one section of the husk, the rest of it will fall off of the fruit.
Rinse the tomatillos under cool water after you remove the husks. This will remove any additional stickiness.
Dry off the tomatillos with paper towels. Leave the green skin on the tomatillo. You can remove the green skin if you desire, but it helps to hold the fruit together while it cooks.
Prepare the tomatillo with your preferred method. You can blanch, roast or boil them. The tomatillos can also be enjoyed raw.
- When selecting tomatillos, choose one that feels firm. The husks need to remain intact and appear tight fitting.
- Throw out tomatillos that have cracked husks and feel soft. These are not ripe, and they will not taste flavorful.