Looking like green tomatoes wearing papery jackets, tomatillos are little powerhouses with their bright, tart, herbaceous flavor and acidic punch. A staple in Mexican and Guatemalan cuisines, the ...

If you’ve never used tomatillos before, just run out and get a pound or two. They’re pretty inexpensive, especially in local Mexican markets, and they should keep for at least a week. Avoid like a pit ...

What do avocados, chocolate and chia seeds have in common? They are popular foods that have roots in ancient Aztec and Mayan cultures. If you haven’t already discovered them, it’s time to add ...

If you're wondering how to incorporate tomatillos into your cooking, we've got you covered. Keep this guide handy if you want to start eating more of them.

Learn how to pick tomatillos, and choose between the two methods for making salsa verde. Aube Giroux is a food writer and filmmaker who shares her love of cooking on her farm-to-table blog, Kitchen ...

Tomatillos might look like small, under-ripe tomatoes beneath their paperlike husks, but unwrap them and you will find firm, slightly sticky flesh with a scent similar to freshly picked herbs. Though ...

You say to-MAY-to, I say to-MA-to, but how do you say tomatillo, and what are they? Are they green tomatoes? How do they taste, where do you find them, and how are they different from regular tomatoes ...

For anyone unfortunate enough to have grown up without them, tomatillos might seem tough to approach. They hide inside a papery cloak and tend to hang out in the quietest corners of produce sections ...