Wrapped in delicate papery husks, tomatillos can seem a little mysterious if you have never cooked with them before. Peel back that husk, however, and you will find a bright, versatile ingredient that can bring lively flavor to far more than salsa. Tomatillos have a pleasantly tart, citrusy character and a firm texture that works in both raw and cooked preparations.

Despite a name that translates to “little tomato,” tomatillos are not simply underripe green tomatoes. They are members of the nightshade family, but they have their own distinctive flavor and grow inside husks much like their close relative, the ground cherry. Raw tomatillos are crisp and assertively tangy. Roasting, broiling, or simmering softens their texture, mellows their acidity, and draws out a subtle fruity sweetness.

Tomatillos are especially plentiful from late summer into early fall, when their vivid flavor is welcome in everything from cool salads to cozy braised dishes. Use them to make a classic salsa verde, blend them with avocado for a creamy sauce, simmer them with chicken, or slice them raw for an unexpectedly refreshing salad.

Buying & Storing Cheat Sheet

DOs	DON’Ts
Choose firm tomatillos that feel heavy for their size. The fruit should have smooth skin and very little give when gently pressed.	Don’t buy tomatillos that feel soft, shriveled, or unusually lightweight. These may be past their prime.
Look for dry, intact husks that fit fairly closely around the fruit. A fresh-looking husk is a helpful sign of quality.	Don’t reject an otherwise fresh tomatillo just because its husk has split. This often happens when the fruit grows large enough to fill it.
Seek out bright green fruit for the most familiar tart flavor. A little variation in color is normal.	Don’t choose fruit with mold, deep bruises, or large sunken spots. Small superficial marks are generally harmless.
Refrigerate unwashed tomatillos in their husks, preferably in a loosely closed paper bag. They generally keep well for one to two weeks.	Don’t seal them in an airtight plastic bag. Trapped moisture can speed spoilage.
Remove the husks and rinse the fruit well before using it.Warm water and gentle rubbing will remove the tacky film.	Don’t mistake the naturally sticky coating beneath the husk for spoilage. It is a normal part of the fruit.
Freeze cleaned tomatillos whole or chopped for longer storage. They are excellent in cooked sauces, soups, and stews.	Don’t expect thawed tomatillos to remain crisp.Freezing changes their texture, so reserve them for cooked or blended recipes.

Ways to Use Tomatillos

Salsa verde may be the best-known use for tomatillos, and with good reason. Their natural acidity gives salsa a fresh, vivid flavor without requiring much added citrus. Raw tomatillos make a particularly crisp and tangy salsa, while roasting or broiling them produces something rounder, richer, and lightly smoky. Once made, salsa verde can be spooned over tacos, served with eggs, used as an enchilada sauce, or stirred into rice and beans.

Tomatillos also respond beautifully to high heat. Roast or grill them until softened and lightly charred, then blend them into marinades, salad dressings, dipping sauces, or a braising liquid for chicken or pork. Simmered tomatillos break down readily and give soups and stews body without flour or cream.

For a less expected approach, use them raw. Their firm flesh can be sliced thinly for salads and slaws or finely chopped for relishes. The tartness pairs especially well with creamy avocado, salty cheese, sweet corn, crisp cucumber, and richer grilled meats. Chiles, cilantro, onion, garlic, cumin, and lime are natural companions, but tomatillos also work with herbs such as mint and parsley.

The five recipes below explore several sides of this seasonal ingredient, from a foundational roasted salsa to a fresh, crunchy salad.

Tomatillo Recipes

Roasted Tomatillo Salsa Verde

This is the sort of hardworking sauce that earns a permanent place in the refrigerator. Broiling the tomatillos, onion, jalapeño, and garlic creates browned edges and concentrates their flavors while preserving the bright character that makes salsa verde so appealing.

One jalapeño produces a moderately lively salsa, although the exact heat will depend on the pepper. Remove the seeds and pale ribs for a gentler result, or add a serrano pepper if you prefer more heat. Serve the finished salsa with tortilla chips, spoon it onto tacos or grilled chicken, or use it anywhere a meal needs a fresh, tangy finish.

Makes about 2 cups

Ingredients

• 1½ pounds tomatillos, about 10 to 12 medium
• 1 small white onion, peeled and cut into wedges
• 1 jalapeño, stemmed and halved lengthwise
• 2 garlic cloves, unpeeled
• 1 tablespoon neutral oil
• ½ cup loosely packed fresh cilantro leaves and tender stems
• 1 tablespoon fresh lime juice, plus more to taste
• ½ teaspoon kosher salt, plus more to taste
• 2 to 4 tablespoons water, as needed

Instructions

1. Position an oven rack about 6 inches from the heat and preheat the broiler. Line a rimmed baking sheet with foil.
2. Remove the tomatillo husks and rinse away the sticky coating. Place the tomatillos, onion, jalapeño, and unpeeled garlic on the prepared pan. Drizzle with oil and turn to coat.
3. Broil for 5 minutes. Turn the vegetables and broil for 4 to 6 minutes more, until the tomatillos are softened and blistered in spots.
4. Let the garlic cool briefly, then peel it. Transfer all the roasted vegetables and any juices on the pan to a blender or food processor.
5. Add the cilantro, lime juice, and salt. Pulse until the salsa reaches your preferred texture, adding water a tablespoon at a time if needed. Taste and adjust the lime juice and salt.
6. Serve at room temperature or refrigerate in a covered container for up to 5 days.

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Creamy Tomatillo and Avocado Sauce

Tomatillos and avocado create a sauce that tastes creamy and luxurious without dairy. Briefly simmering the tomatillos and jalapeño softens their sharper edges, while fresh lime and cilantro keep the finished sauce lively. Avocado gives it enough body to cling to tacos and sandwiches but still allows it to be thinned into a pourable dressing.

This sauce is particularly good with grilled chicken, fish tacos, roasted vegetables, or grain bowls. It can also stand in for mayonnaise on a sandwich or become a dip for vegetables and tortilla chips. Because avocado gradually oxidizes, the color and flavor are best on the day the sauce is made, though lime juice helps it keep for a short time.

Makes about 1½ cups

Ingredients

• 8 ounces tomatillos, about 4 to 5 medium
• 1 small jalapeño, stemmed
• 1 large ripe avocado, halved and pitted
• ½ cup loosely packed fresh cilantro leaves and tender stems
• 1 small garlic clove
• 2 tablespoons fresh lime juice
• ½ teaspoon kosher salt, plus more to taste
• ¼ cup cold water, plus more as needed

Instructions

1. Remove the tomatillo husks and rinse the fruit well. Place the tomatillos and jalapeño in a small saucepan and cover with water.
2. Bring to a gentle boil and cook for 4 to 5 minutes, until the tomatillos change from bright to muted green and begin to soften. Drain and cool for a few minutes.
3. Transfer the tomatillos and jalapeño to a blender. Scoop in the avocado and add the cilantro, garlic, lime juice, salt, and water.
4. Blend until completely smooth. Add more water, a tablespoon at a time, to reach the desired consistency. Taste and adjust the lime and salt.
5. Serve immediately or press reusable wrap directly against the surface and refrigerate for up to 2 days.

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Chicken Chile Verde

Chicken chile verde transforms a pan of roasted tomatillos and peppers into a comforting, deeply flavored dinner. The sauce tastes as though it has simmered all day, but chicken thighs become tender in less than an hour. Poblano peppers lend earthy flavor and gentle heat, while a jalapeño provides a brighter chile note.

Boneless, skinless chicken thighs are especially forgiving in this recipe and remain juicy as they simmer. The finished chile verde is excellent spooned into shallow bowls with rice or served with warm tortillas for gathering up every bit of sauce. Add black beans or a simple cabbage slaw on the side for a complete meal.

Makes 6 servings

Ingredients

• 1½ pounds tomatillos, about 10 to 12 medium
• 2 poblano peppers, halved lengthwise and seeded
• 1 jalapeño, stemmed and halved lengthwise
• 1 medium white onion, peeled and cut into wedges
• 3 garlic cloves, unpeeled
• 2 tablespoons olive oil, divided
• ½ cup loosely packed fresh cilantro leaves and tender stems, plus more for serving
• 1 cup low-sodium chicken broth, divided
• 2 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
• 1 teaspoon kosher salt, divided, plus more to taste
• ½ teaspoon black pepper
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• 1 tablespoon fresh lime juice, plus lime wedges for serving
• Sliced avocado and warm tortillas, for serving

Instructions

1. Position an oven rack about 6 inches from the heat and preheat the broiler. Line a rimmed baking sheet with foil.
2. Remove the tomatillo husks and rinse the fruit. Arrange the tomatillos, poblanos, jalapeño, onion, and unpeeled garlic on the pan. Drizzle with 1 tablespoon olive oil.
3. Broil for 6 minutes. Turn the vegetables and broil for 5 to 7 minutes more, until softened and charred in spots. Peel the garlic once cool enough to handle.
4. Transfer the roasted vegetables and pan juices to a blender. Add the cilantro and ½ cup broth, then blend until mostly smooth.
5. Pat the chicken dry and season it with ½ teaspoon salt and the pepper. Heat the remaining tablespoon of oil in a Dutch oven over medium-high heat. Brown the chicken in two batches, about 3 minutes per batch. Transfer it to a plate.
6. Reduce the heat to medium. Add the cumin and oregano and stir for 30 seconds. Carefully pour in the tomatillo sauce and remaining broth, scraping up any browned bits.
7. Return the chicken and its juices to the pot. Add the remaining ½ teaspoon salt. Bring to a gentle simmer, partially cover, and cook for 20 to 25 minutes, stirring occasionally, until the chicken is tender and reaches 165°F.
8. Stir in the lime juice. Taste and add salt if needed. Garnish with cilantro and avocado, and serve with lime wedges and warm tortillas.

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Roasted Tomatillo, Corn, and Black Bean Enchiladas

These enchiladas layer the bright flavor of roasted tomatillos with a hearty filling of sweet corn, black beans, sautéed onion, and cheese. The same homemade sauce appears beneath and over the tortillas, keeping them tender while giving every serving plenty of tangy green chile flavor.

Corn tortillas provide classic flavor and hold up well once they are quickly warmed. That step is worth taking because cold corn tortillas tend to crack as they are rolled. The enchiladas can be assembled several hours ahead, covered, and refrigerated. Add a few extra minutes to the baking time if they go into the oven cold.

Makes 8 enchiladas, 4 servings

Ingredients

For the sauce:

• 1 pound tomatillos, about 7 to 8 medium
• 1 poblano pepper, halved lengthwise and seeded
• 1 jalapeño, stemmed and halved lengthwise
• ½ medium white onion, cut into wedges
• 2 garlic cloves, unpeeled
• 1 tablespoon olive oil
• ⅓ cup loosely packed fresh cilantro leaves and tender stems
• ¾ cup low-sodium vegetable broth
• ½ teaspoon kosher salt

For the enchiladas:

• 1 tablespoon olive oil
• ½ medium white onion, diced
• 1½ cups corn kernels, fresh or frozen
• 1 15-ounce can black beans, rinsed and drained
• ½ teaspoon ground cumin
• ¼ teaspoon kosher salt
• 1½ cups shredded Monterey Jack cheese, divided
• 8 6-inch corn tortillas
• Chopped cilantro, sliced avocado, and sour cream, for serving

Instructions

1. Position an oven rack about 6 inches from the heat and preheat the broiler. Line a rimmed baking sheet with foil.
2. Remove the tomatillo husks and rinse the fruit. Place the tomatillos, poblano, jalapeño, onion wedges, and unpeeled garlic on the pan. Drizzle with oil.
3. Broil for 5 minutes. Turn the vegetables and broil for 4 to 6 minutes more, until softened and blistered. Peel the garlic.
4. Blend the roasted vegetables and their juices with the cilantro, broth, and salt until smooth. Set the sauce aside and reduce the oven temperature to 375°F.
5. Heat 1 tablespoon oil in a large skillet over medium heat. Add the diced onion and cook for 4 minutes. Add the corn, black beans, cumin, and salt. Cook for 3 to 4 minutes, until heated through. Remove from the heat and stir in ¾ cup cheese.
6. Spread ¾ cup tomatillo sauce in the bottom of a 9-by-13-inch baking dish. Warm the tortillas according to the package directions until flexible.
7. Divide the filling among the tortillas. Roll each one snugly and arrange seam-side down in the dish. Spoon the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
8. Bake for 20 to 25 minutes, until the sauce bubbles and the cheese melts. Rest for 5 minutes, then garnish as desired and serve.

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Tomatillo, Cucumber, and Radish Salad

Raw tomatillos reveal a completely different personality in this crisp seasonal salad. Thin slices have a juicy crunch and a clean tartness that feels almost citrusy. Cucumbers temper that acidity, radishes add a peppery bite, and a lightly sweetened lime dressing pulls the flavors together.

This is a refreshing counterpoint to grilled chicken, fish, pork, or rich tacos. Letting the red onion sit in the lime juice for a few minutes softens its sharpness before the remaining ingredients are added. Assemble the salad shortly before serving so the vegetables remain crisp and the cilantro stays fresh.

Makes 4 servings

Ingredients

• 8 ounces tomatillos, about 4 to 5 medium
• 1 small English cucumber
• 4 radishes
• ¼ small red onion, very thinly sliced
• ⅓ cup loosely packed fresh cilantro leaves
• 2 tablespoons fresh lime juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon honey
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ cup crumbled cotija or feta cheese, optional

Instructions

1. Remove the tomatillo husks, rinse the fruit thoroughly, and pat dry. Thinly slice the tomatillos, cucumber, and radishes.
2. Whisk the lime juice, olive oil, honey, salt, and pepper in a large bowl. Add the red onion and let it stand for 5 minutes.
3. Add the tomatillos, cucumber, radishes, and cilantro. Toss gently to coat.
4. Transfer to a serving dish and sprinkle with cotija, if using. Serve immediately.

Tomatillos deserve a place in the kitchen well beyond the occasional batch of salsa. Their lively acidity can cut through a rich enchilada, brighten a slowly simmered pot of chicken, or give a simple raw salad an entirely new character. Cooking mellows their tartness and creates a softer, more savory flavor, while leaving them raw preserves their crisp texture and refreshing bite.

The next time you see a pile of papery husks at the market, bring home a few more tomatillos than you think you need. Roast a batch for salsa, save several for a fresh salad, and discover just how easily this distinctive seasonal ingredient can move from snack time to dinner.