Tomatillos can be used in several ways including eat them raw or cooked or adding them to salads, soups, stews etc.
Toss raw chopped tomatillos in salads, or roast or grill them whole and add them to salsas and dips.
You can also cut them into wedges before stirring into stews and braises, or sauté them in small chunks and add them to omelets or scrambled eggs.
Roasted, halved tomatillos add an acidic kick to braised chicken legs, chicken breasts, or your favorite protein. Eat them raw.
While they're usually cooked until tender to bring out their sweeter notes, fresh tomatillos can also be served raw.
Try raw diced tomatillos in a ceviche or chow-chow.
You can can Tomatillos just like you can, can tomatoes.
Tomatillos can be canned whole or even sliced up or cut up.
To can the Tomatillos seal with 2 part lids and process in a water bath canner for 40 minutes (pints) or 45 minutes (quarts) adjusting for altitude.
If you prefer, tomatillos can be pressure canned at 10 pounds pressure for 10 minutes instead, but pressure canning is not strictly required as they are a high acid food.
Tomatillos are not hot but they can be slightly and I mean very slightly spicy.
The Tomatillo fruit itself is not very spicy but it is frequently used to make extremely hot sauces and purees.
For example, a green sauce made from fresh tomatillos can be super hot, going up to 110k SV on the Scoville rating scale for peppers.
But nothing is quite as delicious as a smoky, spicy salsa verde.
Green Tomatoes don't really taste like Tomatillos as Tomatillos taste more like apples, lemons and herbs.
Tomatillos are sometimes called Mexican green tomatoes and they belong to the same family as tomatoes.
You can eat a raw tomatillo.
Tomatillos can be eaten raw or cooked although they are more enjoyable and more tasty after being cooked.
You can simply chop up tomatillos and eat them raw.
Though less common this can be a tasty, acidic addition to lots of dishes.
You can dice some up with some onions, fresh cilantro and cover with lime juice and oil to make a verde pico de gallo that is a refreshing spin on the original.
Ripe tomatillos are not poisonous or toxic although unripe tomatilos can be poisonous and toxic and everything in the tomatillo plant is also poisonous.
Ripe and mature tomatillos are not toxic.
It is one of the edible seasonal fruits in USDA's SNAP-Education for Nutrition Education.
However, everything else in the plant is poisonous.
Unripe tomatillos are also toxic, so you have to make sure you are getting the ripe ones before mixing them with your food.
Tomatillos are a fruit and not a vegetable.
The Tomatillos just like tomatoes and cucumbers) are native to (and largely grown in) Mexico, but have been adopted by American farmers due to their resistance to disease.
Tomatillos grow to the size of a cherry tomato or sometimes slightly larger when fully grown and ripe.
A mature tomatillo will be the size of a cherry tomato or slightly larger.
Smaller fruit is often sweeter than larger fruit.
Plants bear fruit for 1 to 2 months or until the first frost.
Tomatillos look similar to little green tomatoes but they are not actual tomatoes although they are similar and are called Mexican Tomatoes.
Tomatillos, sometimes called husk tomatoes, look like green, unripe tomatoes with a dry, leafy husk that wraps around the outside.
Tomatillos are a Mexican variety of tomatoes.
The tomatillo, also known as the Mexican husk tomato, is a plant of the nightshade family bearing small, spherical and green or green-purple fruit of the same name.
Tomatillos originated in Mexico and were cultivated in the pre-Columbian era.
The foods tomatillos and tomatoes are similar to each other but tomatillos and tomatoes are not the same thing exactly.
The tomatillos and tomatoes come from different plants.
Tomatillos also have and are covered with papery husks whereas tomatoes are smooth and do not have the papery husks or any husks at all.
Both tomatillos and tomatoes are fruits but they are fruits that come from different plants.
So if you have a recipe that calls for Tomatoes then you need to use Tomatoes and if the recipe calls for Tomatillos then you need to use Tomatillos.
Both tomatillos and tomatoes do come from the same nightshade family but they are different types of fruits and have different tastes to them.