In Season: Tomatillos

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

Whether you're a CSA devotee, a farmers' market weekender or consider ketchup a veg, we'll bring you fresh inspiration for how to prepare our local produce.

This week's harvest: Tomatillos

If you're not used to cooking with them, tomatillos can be the black sheep of summer produce -- so misunderstood, so under appreciated. I want to spend a little time sharing my love and excitement for tomatillos. Just about always, tomatillos have a certain destiny that ends in a blender or molcajete to be pulverized into a traditional salsa verde. However there are a few other recipes that you can use to bring out the very best of these nightshades that come to the party dressed in their own jackets.

Tomatillos are not green tomatoes. They are not inherently spicy. They are green, and sometimes purple. They are tart and a little sweet and lend themselves very well to smooth soups and chunky salsas. Here are a few creative variations to whip up while they're in season.

​When are tomatillos in season? June through October.

Selecting, storage and preparation tips:
Select firm tomatillos that have filled into their papery husks.

To remove the husk, simply pull it off. There's no need to peel the fruit. If you're having trouble peeling off the husk and it wants to stick to the sticky fruit, just take it to the sink and run it under water as you peel off the rest of the husk using a bit of fingernail effort to get it completely clean.

After cleaning, you can dry them off completely and keep them for about 2 weeks in the fridge loosely wrapped in plastic. Or simply use them in any of the following preparations.


Jennifer Woods is a local food advocate with over 10 years working in the AZ food industry, and currently works for Crooked Sky Farms, a CSA produce farm based in South Phoenix.

Follow Chow Bella on Facebook and Twitter.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.