Tomatillos are a real staple of Mexican cuisine, great for so many dishes. While highly popular in Mexico, you’ll also find them in many Central American recipes, especially Guatemala. They form the basis of dishes by blending into a sauce such as salsa Verde for enchiladas or chilaquiles. Tomatillos have an acidic flavour that softens as you cook them. If you’re looking to experiment, they pair well with onion, coriander, garlic and chilli. They are often part of a recipe to tone down the intensity of chilli peppers. They themselves are not spicy at all – they’re all about the flavour! Simply open the can, drain the contents and use.
About Tomatillos
Tomatillos have been around for centuries, even dating back to Aztec times. While you may thing they’re a kind of tomato, they are a closer relative to the gooseberry. They are part of the nightshade family, which tomatoes also belong to, but they have a brighter, more tart flavour. When sourcing Tomatillos, we wanted a genuine, Mexican product, and La Costena certainly fit the bill. Reviews are usually 5/5 for flavour and texture. Being in a tin, you can use them as they are, eliminating the step in the recipe where you simmer and roast them. This is a big factor for many people, either as an aid to cooking, or if they are unable to source fresh fruits. Each 790g can contains around 25 tomatillos which, after draining, weight about 490g. Plenty enough for a big batch or a few smaller portions!
Once open, transfer what you do not use into an air tight container and keep in the fridge. Other great Mexican tinned good we have include Chipotle chillies in Adobo, Nacho Chillies, Poblano strips and Whole Poblanos.
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Nutritional Information/ 100g
- Energy/kcal – 31
- Energy/kJ – 128
- Protein (g) – 1.5
- Fat (g) – 1.1
- of which Saturates (g) – 0.3
- Carbohydrate (g) – 3.7
- of which sugars (g) – 1..4
- Fibre (g) – 0.0
- Salt (g) – 1.3
Ingredients
Tomatillos, water, salt, and citric acid.
Suitable for Vegans.
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