Although their Spanish name literally translates to “little tomato,” tomatillos are no second fiddle. A true legend in Latin American cuisine, tomatillos were historically more popular in Aztec culture than their red cousins. Comparatively, tomatillos have a denser flesh and tangy bite that results in a complex finished product. Naturally, they pair well with other Latin American ingredients like chili peppers and avocados, but don’t stop there; we’ve seen tomatillos in everything from summer salads to saucy marinades!

Peak Season: June - November

  • Gigante
  • Purple Coban
  • Purple De Milpa
  • Rendidora
  • Tamayo
  • Toma Verde