Nutritional profile

According to USDA FoodData Central, raw tomatillos are low in calories and have high water content, with small amounts of fiber and very little fat. They provide vitamin C in notable amounts, along with potassium and smaller amounts of niacin and other B vitamins.

In the kitchen

Tomatillos can be used raw for bright salsa, or roasted, broiled, and simmered for deeper flavor in sauces and braises. They work well in chile verde, green enchilada sauce, and blended salsas with onion, garlic, and jalapeno.

Choosing & preparing

Choose tomatillos that are firm and fill out their husks, with husks that look dry and intact. Avoid fruit that is soft, shriveled, split, or sticky with damage beneath the husk.

Flavor pairings

Tomatillos pair well with cilantro, jalapeno, serrano, onion, garlic, lime, avocado, and cumin. They also complement chicken, pork, black beans, and corn.

Tips

Peel off the husk and rinse away the natural sticky coating before using. Roasting them softens their sharpness and adds a fuller flavor.

General food-composition information based on USDA FoodData Central. This is not medical or dietary advice; for personal guidance, consult a registered dietitian or your doctor. Page updated Aug 4, 2026.