The Tomatillo. Is it a tomato? Is it a Chinese Lantern? The tomatillo, it turns out, is actually a tart berry cousin of the tomato. If you enjoy the Ground Cherry whenever you have the chance, this information is no surprise to you. All these guys are Nightshade familial. Tomatillos have antioxidant properties that are known to be antibacterial, as well as cancer-fighting. They’re a good source of copper, manganese, iron, and phosphorous, and a fairly decent source of vitamins A, C, and E. Which is great, because you should be rewarded with an immune-system gift if you find yourself puckering up to a plate of raw tomatillos. If you haven’t had Salsa Verde yet in this life, you have got to rock your world (recipe nearby). Oh, and don’t eat the husk. Just sayin’.


Leave in a dry, airy place (like your pantry) with the husks on. Like onions, letting the tomatillos dry with the husk helps them keep for a couple months. Also, they can be refrigerated in a paper bag. But try to keep those tomatillos loose–they are sensitive to being smooshed. Also store them whole frozen for up to six months.


Cooking & Eating Tips

Sure, you can eat them raw with a little salt and lime. That’ll be fun. You could even eat them with sugar, like you do with tomatoes, right? Like said before, definitely try Salsa Verde if you haven’t yet. It might be a good thing to squeeze some of the juice and seeds out before cooking with them. Ooh, why not slice them and batter-fry like you do Fried Green Tomatoes?! You will not be sorry, Friend!