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Tomatillo: Tart, Bright, Salsa-Ready
The husked green fruit behind every great salsa verde.
TART, BRIGHT, UNMISTAKABLE
Tomatillo, the Heart of Salsa Verde
Tomatillos bring a bright, tangy flavor beneath their papery husk, the essential base for salsa verde, pozole, and countless traditional Mexican sauces. Available husked or peeled, tomatillo delivers consistent tartness and body whether roasted, boiled, or used raw. At Latin Specialties, we source tomatillos for consistent quality and flavor, case after case.
Tart, bright, and salsa-ready—tomatillo is where salsa verde begins.
Fresh Tomatillo,Salsa Verde and What to Do with It
The tart green base of Mexico's favorite sauces.
Cooked salsa recipe
Salsa Verde Cocida
Tomatillos, chile, garlic and onion boiled and blended: the everyday green salsa for tacos, chilaquiles and enchiladas.
Ingredients
- 1 lb Latin Specialties Tomatillo, husked and rinsed
- 2 Latin Specialties Jalapeno or Latin Specialties Serrano chiles
- 1 clove Latin Specialties Garlic
- ¼ Latin Specialties Onion
- ½ cup Latin Specialties Cilantro leaves
- ½ tsp salt, to taste
Method
- Place the tomatillos, chiles, garlic and onion in a saucepan, cover with water and boil for about 10 minutes, until the tomatillos turn olive green and soft.
- Drain, saving ½ cup of the cooking water, and let cool slightly.
- Blend with the cilantro and salt, adding a splash of the cooking water if needed. Taste and adjust.
TipStart with one chile and add more: tomatillo acidity and chile heat vary from batch to batch.
From Field to Your Table
Sourcing
Trusted growers deliver consistent, quality tomatillo
Quality & Safety
Strict specs, traceability, and cold-chain stewardship ensure quality.
Ripeness Handling
Harvested at peak maturity for the best tartness and body.
Packaging & Formats
Husked, peeled, or custom program packs.
On-Time Delivery
Reliable logistics to keep your supply flowing.
