Tomatillos are a nightshade fruit that originated in Mexico and are typically bright green or slightly purple when ripe. Their acidic flavor makes them brilliant for salsas and sauces. Here’s how to use tomatillos!
Tomatillos are harvested in August and September in Wisconsin.
Tomatillos are a good source of iron, magnesium, phosphorous and copper. They also have dietary fiber, vitamins C and K, potassium, and manganese.
How to Select:
Select tomatillos with bright green flesh and of a similar size for even cooking. A light green, flexible, unblemished husk is ideal—a brown, papery, or overly-big husk can indicate over ripeness.
How to Store:
Don’t remove the husks or sticky coating until you are ready to prepare the tomatillos. They will keep well for a few weeks in an open produce bag in the refrigerator.
How to Prepare:
Remove the husks and stems and rinse the tomatillos thoroughly. These nightshades can be used in raw and cooked preparations—think salsas or grilled and pureed as toppings for meat (steaks, chicken, and seafood).
Recipe: Chicken Tomatillo Casserole
Total Time: 45 minutes; 15 minutes active
- 1 teaspoon vegetable oil
- 1 1/2 cups prepared tomatillo salsa
- 3 tablespoons sour cream
- 1 pound cooked chicken breast, shredded
- 2 tablespoons minced cilantro
- 1 1/4 cups shredded Mexican cheese blend, divided
- 12 9-inch corn tortillas
Preheat the oven to 375 degrees F. Lightly oil the bottom and sides of a 9 x 13 inch casserole dish.
In a small bowl, stir together the tomatillo salsa and sour cream until smooth. Set aside. In another small bowl, mix together the chicken, cilantro and half the cheese.
Place a spoonful of the chicken mixture into each of the corn tortillas, then roll up or fold the filled tortillas and place into the casserole dish to form a single layer. Evenly pour the tomatillo-sour cream sauce over the top of the tortillas and sprinkle with the remaining shredded cheese. Bake 25 to 30 minutes until tortillas are heated through and the sauce is bubbly. Serve warm.
Make a meal of this family favorite with traditional Mexican rice and beans, tortilla chips and guacamole. Can’t find prepared tomatillo salsa? Substitute any salsa verde.
373 calories, 14 g. fat, 97 mg. cholesterol, 643 mg. sodium, 26 g. carbohydrate, 4 g. fiber, 36 g. protein
Looking for a way to add a bit of variety or make your own tomatillo salsa for the above recipe? You’ll find a recipe for Roasted Tomatillo and Pepper Salsa in V is for Vegetables by Michael Anthony, available through the Hudson Public Library system.
What about you?
Do you have a family-favorite tomatillo salsa recipe? Share your thoughts and recipes on our Facebook page! Want to see more local, fresh produce in your fridge? Consider becoming an owner of the Hudson Grocery Cooperative—which will be a locally-owned, full-service grocery store that offers diverse food and product choices including organic, sustainable and regionally sourced options for our community.
Image and recipe credit: Welcome to the Table