Adventures in Food
Culinary Confession: Canned Tomatillos
Photo credit: tokyofoodcast
Tomatillos. The bright, green little veggies wrapped in a papery husk taste almost like the cross between a tomato and a lime. Around our house we use them all the time–tossed in chili, whipped into a salsa verde, blended to create a green enchiladas sauce. But truth be told tomatillos stink. Literally. The paper husk smells like rotting dirty socks. When you have to go through a whole pile of them at the grocery store you’re likely to come away with stinky fingers. Plus, using fresh tomatillos right often requires a few steps like boiling or roasting.
On a whim, years ago, I bought canned tomatillos for a recipe that called for pounds of the little greenies. I just couldn’t bring myself to pick out and roast fresh ones so I thought I’d take a little recipe shortcut, just this once. The recipe turned out perfectly. Since then, I’ve been bypassing the produce aisle for the canned variety of tomatillos. There so convenient and quick. I still buy and stink up my fingers to create fresh tomatillo salsas, but for everyday use, I go for the cans.
It’s not just convenience that compels me to go for the can, tomatillos aren’t always available fresh, but you can usually find the cans year round at Krogers in the ethnic foods section. Anyone else hooked on canned tomatillos?
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about 3 years ago
I don’t use those (have never cooked with tomatillos), but I do use canned jalapenos and canned chilis from time to time. It’s not exactly the same as fresh, but there’s not a huge difference.
about 3 years ago
If you haven’t tried tomatillos, but you’re already a green chile fan, you’re in for a treat. The combination of tomatillos and green chiles is just perfect. I’ll be putting in my green enchilada sauce soon so you can give it a try!
about 3 years ago
I’m going to look for these at the little market we frequent. I admit to not knowing if I’ve ever tasted one (!) though I’m thinking I might have but didn’t know it! This new column seems like it’s going to be fun and informative.
about 3 years ago
The only reason I wouldn’t try this is due to the BPA in the cans! If you have any garden space at all, tomatillos are easy, peasy to grow. A weed, really.
about 3 years ago
Yes, they are easy to find at Mexican markets, but as I said, I’ve been surprised to find them at Krogers nationwide. (Usually the can is a little dusty on top:)
about 3 years ago
I haven’t cooked with tomatillos either, but it sounds like a sensible shortcut. I’ve heard not-so-great things about the healthiness of food in tin cans, but my understanding is that the contents themselves aren’t too bad, especially if it’s a lower sodium variety.
about 3 years ago
While fresh is best, it just doesn’t always happen around our house. I try to take a balanced approach to cooking–sometimes everything is from scratch and sometimes it’s Easy Mac time. From the research I’ve looked at about BPA I feel comfortable that it doesn’t pose a serious health risk for my family. But if you can grow ‘em fresh in your garden, go for it!
about 2 years ago
Hi – are tomatillos what we would call Brussel Sprouts in the UK? In the photo they looked like them – all sorts of recipes to use for them and I used to teach cookery as I was a cookery teacher in my past life but am now a tour operator.
If they are what I think they are – they are good with bacon or cooked in white wine, nutmeg and creme fraiche and forget the diet!!!
Enjoy –
about 2 years ago
I’m thinking Brussel Sprouts in the US and Brussel Sprouts in the UK are one in the same. I did a little googling and that seems true. Sadly tomatillos and brussel sprouts are two very different veggies. In the picture, you’re seeing the outside husk of the tomatillo, which you remove before cooking/eating. Tomatillos are tasty–so are tomatillos, just not in the same recipes. Tomatillos might be tough to find in the UK.