Products / Chilies & Peppers / Tomatillos
Wholesale Tomatillos
A tomatillo is not a green tomato. It is a different plant in the same family, wrapped in a papery husk, and its flavor is bright, tart and citric rather than sweet. Every salsa verde, chile verde and green enchilada sauce on a Mexican menu starts here.
Selection
Look for firm fruit that fills its husk completely, with the husk still green and papery rather than dry and brown. A tomatillo that rattles inside a loose husk has shrunk and lost moisture. The fruit underneath should be bright green and firm; yellowing means it is overripe and has lost the acidity that makes it useful.
Storage
Leave the husks on until use — they protect the sticky skin underneath. Hold at 45–50°F with good ventilation and expect two to three weeks, which is far longer than a tomato. Husked tomatillos should be used within a few days.
The Sticky Coating
Under the husk the skin is coated in a natural sticky residue. It is harmless but it must be washed off in warm water before cooking, or it carries a soapy bitterness into the sauce. This is the single most common mistake with tomatillos.
Raw, Boiled or Roasted
Three techniques, three different sauces. Raw tomatillos make the sharpest, brightest salsa. Boiled tomatillos give a milder, rounder sauce with a softer color. Charred or roasted tomatillos bring smoke and sweetness and are the standard for restaurant salsa verde. Kitchens should pick deliberately rather than defaulting.
Nutrition
A good source of vitamin C, vitamin K, fiber and potassium, and low in calories. Fat free, cholesterol free and low in sodium.
Order Tomatillos Wholesale
Tell us your volume, pack and delivery city and we will confirm current availability, sizing and pricing. Reach our Miami or Los Angeles desk through the contact page. Packs, counts and origins change with the season, so ask our sales team for this week’s specs.
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