Tomatillo vs. Green Unripe Tomato: How They Differ in Mexican Recipes
When it comes to tomatillos and green unripe tomatoes, these two fruits belong to different plants and have distinct characteristics that make them suitable for different cooking applications, particularly in Mexican cuisine. Let's explore the differences and similarities, as well as how to use them effectively in traditional recipes.
Differences in Appearance and Origin
A green tomato is simply an unripe tomato. It is a member of the tomato family and shares many similarities with ripe tomatoes. Conversely, a tomatillo (also known as a “husk tomato”) is a distinct fruit that is not a tomato but belongs to a different genus. While a green tomato grows without a husk, a tomatillo is covered in a papery/leathery husk, which can vary in color depending on the ripeness.
Culinary Characteristics
From a taste perspective, these fruits are very different. The juice of a tomatillo is thicker and has a distinct tangy flavor, which is quite different from the taste of a green tomato. Green tomatoes generally have a sour and astringent taste, which can be both firm and less flavorful than ripe tomatoes. This makes them versatile in various dishes, such as chutneys, salsas, pies, and cooked dishes. Ripe tomatoes, on the other hand, offer a rich, savory, and slightly sweet flavor.
Culinary Uses in Mexican Recipes
Green unripe tomatoes can be used in both raw and cooked dishes. They are often used in traditional American Southern cooking, particularly in dishes like apple pies and pickles, where their sour and astringent nature adds an interesting twist. However, in Mexican cuisine, they are more commonly used when cooked, as raw they might not provide the desired flavor profile.
Tomatillos, on the other hand, are a key ingredient in many traditional Mexican dishes, including salsa verde, enchilada sauce, and other chile-based recipes. They provide a unique, rich, savory umami flavor that pairs well with meats, cheeses, and vegetarian dishes like chili. For example, salsa verde is often made with tomatillos, along with jalape?os, garlic, and lime, and it complements dishes like enchiladas, chalupas, and tacos. Their chunky texture and rich flavor make them a staple ingredient in many traditional Mexican dishes.
Preparation and Usage
Due to their more acidic nature, both green unripe tomatoes and tomatillos should be cooked before consuming, as raw versions can be quite sour and astringent. The plant parts of both fruits, including the leaves, stems, and husk, can be toxic when consumed in large amounts. Therefore, it is crucial to wash and separate these parts carefully before using the fruit.
For those looking to experiment with these fruits, substituting tomatillos in recipes that call for green unripe tomatoes can be a fun and flavorful adventure. However, due to their unique flavor profile, tomatillos may not work as well in certain recipes, such as decorating a dessert apple pie. If you have an abundance of green unripe tomatoes, trying out some tomatillo recipes can be an excellent way to test your cooking skills and potentially discover new flavors.
In summary, while green unripe tomatoes and tomatillos share some similarities, they have distinct characteristics that make them suitable for different culinary applications. The key is to understand their unique flavors and uses to bring out the best in your Mexican dishes.
Images from Wikipedia
Tomatillos on a husk
Green Unripe Tomato