Tomatillos, properly known as husk tomatoes—rather than simply small green or under-ripe tomatoes—are a main ingredient in many Mexican recipes.
Sautéed, boiled, simmered, and blended, tomatillos are perfect in our Tomatillo Sauce, which combines the slight tartness of the vegetable with the heat and spice of some jalapeños cut with the coolness of some lime juice and cilantro. These great green veggies are also the centerpiece of Tomatillo Salsa, where they remain a little chunkier and assert themselves a little more boldly.
You’ll want to slather a dish like Chicken Enchiladas with this great treat. For a recipe that is truly southern-meets-south-of-the-border, you’ll want to whip up a batch of Fried Green Tomatillos with Jalapeño Dipping Sauce. You’ll need a cup—yep, you read that right, a cup—of bacon drippings for this recipe, so you know that it is going to taste amazing. Grab some of these great little tomatoes, get those husks peeled, and get ready to enjoy the tart taste of these small wonders. You’ll want to try all these great tomatillo recipes, and you’ll be glad you did.