Tomatillos are tart green to purple fruits in the nightshade family, wrapped in papery husks and used for salsa verde, roasted sauces, and braised dishes in Mexican and Central American cooking. The ripe fruit has a bright acidic flavor and is usually cooked before blending. It provides water, fiber, and vitamin C.
Preparation usually includes broiling or simmering with onion, garlic, cilantro, peppers, and salt. Jarred salsa verde may include concentrated sodium, chili heat, and acidic preservatives. Whole tomatillo plants, including leaves and stems, are not edible for pets.
Fresh tomatillos feel tacky under the husk and are usually rinsed before cooking. Markets also sell canned tomatillo sauces and enchilada bases. Those products are commonly salt-heavy and spicy.
For pets, only tiny amounts of ripe plain cooked flesh are considered the lowest-risk option. Avoid unripe fruit, husks, leaves, stems, and seasoned sauces. Keep garden trimmings and salsa scraps out of reach.
