History
The Aztecs domesticated the tomatillo first growing them as far back as 800 B.C. In pre-Hispanic times in Mexico, the tomatillo was preferred far more than the tomato but this preference has not been maintained except in some rural areas. The tomatillo has been a constant component in the Mexican and Guatemalan diet for many years. Tomatillos have become more common in the US as the Hispanic population has increased and are mainly grown in Texas.
Facts
Tomatillos, also referred to as husk-tomatoes, are small fruits, but are used as vegetables. They belong to the same family as tomatoes, hence the fact that they resemble a small, unripe tomato enclosed in a husk, and are usually yellow or green. They are most often used when they are green because they are firmer and easier to slice.
Tomatillos are available year round in supermarkets and specialty food stores. Domestically grown ones are available from May through November. The husk is a good indication of the quality of the tomatillo and should be looked at when purchasing them. Choose tomatillos with intact, tight-fitting, light brown husks. Husks that are dry or shriveled can indicate a fruit that is probably not in good condition.
Fresh tomatillos with the husk still intact can be kept in the refrigerator for up to two weeks. They are best stored in a paper bag. If the husks are removed and the tomatillos are kept in a sealed plastic bag they will last a week longer in the refrigerator.
When using tomatillos, remove the husk and wash with soap and water to remove the film left by the husk. Tomatillos can be sliced and put into salads and other dishes. They can also be cooked and used in sauces. Cooking enhances their flavor but the result is a soupy consistency.
Nutritional Information (per 1 medium):
10 calories, 0 g fat, 0 mg cholesterol, 0 mg sodium, 2 g carbohydrate, 0 g protein, 1 g dietary fiber, 4 mg vitamin C