Limited Edition Collector Blades
How to Prep and Cut Tomatillos
How do you cut tomatillos? Peel off the papery husk, rinse away the sticky coating, cut out the small core at the stem end, then halve, quarter, or dice them. For salsa verde, quarter them and roast or simmer before blending. Our pick is the Dalstrong Gladiator 6" Utility Knife ($49), German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Its mid-size, sharp blade cores and quarters the small, firm fruit quickly without the bulk of a chef's knife.
Tomatillos are tart, green, husk-covered fruits and the backbone of Mexican salsa verde.
Cuts and uses
| Cut | Best for |
|---|---|
| Halves | Broiling and roasting |
| Quarters | Blended salsa verde |
| Small dice | Raw salsa and pico |
| Slices | Tacos and sandwiches |
Step by step
- Husk. Peel off and discard the papery husk.
- Rinse. Wash in warm water to remove the sticky residue.
- Core. Cut out the small, hard stem end.
- Cut. Halve, quarter, or dice.
Choosing tomatillos
Look for firm, bright green fruit that fills its husk, with husks that are dry and intact rather than moldy. Keep them in their husks in a paper bag in the fridge for up to two weeks.
Simple roasted salsa verde
Broil halved tomatillos with an onion wedge, a jalapeño, and garlic until charred in spots. Blend with cilantro, lime juice, and salt. Thin with a little water if needed.
More ideas
- Chile verde stews
- Enchilada sauce
- Raw in a chunky salsa with avocado
Knife safety for firm produce
Hard, round, or knobby vegetables cause more kitchen slips than anything else. Always cut a flat side first so the piece sits still on the board, curl your fingertips under, and let the blade do the work. A sharp edge needs less force, so it's less likely to skid off a tough skin. Put a damp towel under your cutting board to stop it moving, and keep the knife edge honed between sharpenings.
Prep ahead
Most firm vegetables can be washed, peeled, and cut a day ahead. Store cut pieces in an airtight container in the fridge, and if they brown quickly, keep them covered in cold water with a squeeze of lemon until you cook.
Knife technique for produce
Set your cutting board on a damp towel so it can't slide. Hold the knife with a pinch grip and guide the food with your other hand in a claw, fingertips tucked under, as covered in how to hold a kitchen knife. Cut round vegetables in half first so they sit flat and can't roll. Let the blade slide forward through the food instead of pressing straight down, and keep the pieces a similar size so they cook evenly.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Utility Knife 6", Gladiator Series, NSF Certified ($49). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Lionswood Teak Cutting Board, Medium Size ($169). A large, knife-friendly board for produce prep.
FAQ
What knife is best for cutting tomatillos?
A sharp utility knife. The Dalstrong Gladiator 6" Utility Knife ($49) cores and quarters tomatillos quickly.
Why are tomatillos sticky?
They have a natural coating under the husk; rinse it off.
Do you cook tomatillos for salsa?
Either way works; roasting adds sweetness, raw is brighter and more tart.
Are tomatillos green tomatoes?
No, they're a related but different fruit.
How do you know a tomatillo is ripe?
It's firm, green, and fills its husk.
