Tomatios are popular in Mexican and south west cooking. They belong to the same family as the
tomato. And they look like just small green tomatoes except for their papery husk. As you can
see, they are also very closely related to gooseberries.
Choose firm, bright green tomatios with tight fitting husk. If they are pale in color, shriveled or
blemished, it’s a sign they are not as fresh. You can store tomatios in a paper bag in the
refrigerator for up to a month.
After peeling the husk rinse to remove the sticky residue. Raw tomatios have a tart flavor with
hints of lemon, apple, and herbs, and are high in vitamin A and C. they contain lots of tiny little
seeds in their pulp which is one way to tell if a sauce contains tomatios.
Though they can be use raw, cooking enhances their flavor and softens their skin. When
blanching tomatios, don’t remove the core until after they are cook. This will prevent them from
becoming water logged. Cooked tomatios are the main ingredient in the popular salsa verde.