TomatilloTomatoes are a familiar sight on supermarket shelves, but there are other tasty plants in the nightshade family. Tomatillos are in the same family as tomatoes, but are much more tart, slightly bitter and slightly larger. Tomatillos look like little green tomatoes but they are different. They have their own identity. A tomatillo is a small round fruit with a green color and papery husk. It’s native to Mexico and is commonly used in Mexican cuisine. They’ve also been called “little tomatoes.”

Tomatillos are in the same botanical family as tomatoes. They are actually quite similar than tomatoes, but they are sour and have a slightly stronger flavor. These fruits are also much more tart than tomatoes, so use them for salsa rather than pizza topping! Roasted tomatillo salsa is great.  Raw tomatillo salsa is tangy and great.  But tomatillos are good for more than just salsa.  If you love tasty sauces, puree them into creamy sauces and curries, or add them to vinaigrettes for more acid.  Once roasted, tomatillos turn slightly sweet and lose some of their tartness.  Try them grilled with onions for a steak, pork or chicken side.  The possibilities are endless.

And there’s a bonus – tomatillos are healthy, too! They have a good amount of dietary fiber, and are also rich in antioxidants, niacin, potassium and manganese.

If you want to use canned tomatillos as a substitute for fresh, an 11-ounce can will substitute for a pound of fresh. On average, there are 15-18 small tomatillos in one pound or about 8-10 medium tomatillos in one pound.


Let’s start you with this delicious homemade Tomatillo Salsa Verde so you can see just how good this little fruit can be!


Tomatillo Salsa Verde

Tomatillo Salsa Verde

You can purchase tomatillo salsa verde but to make your own, try our recipe for 1/2 gallon (use 24 oz for this recipe and store the rest -- it's yummy on all sorts of other dishes or to use as a dip).
Course Appetizer, Dip, Sauces
Servings 0.5 gallon


  • 48 oz canned tomatillos or fresh tomatillos peeled
  • ½ lb yellow onion diced small
  • 14 oz canned green chilies drained
  • ½ Tbsp rice wine vinegar
  • 1 Tbsp sriracha or to taste


  • In a food processor or blender, combine all ingredients. Blend well to desired consistency.
Keyword Anti-Inflammatory, Sauce

If you’re looking for a recipe to go with this salsa, try our Poblano Pork Verde!


#TomatilloYummyness #AntiInflammatory


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