Ripe tomatillos (when the husk has split and the fruit is firm and slightly sticky) are completely safe to eat raw or cooked. The papery husk and the unripe fruit are mildly toxic — they contain solanine, the same compound in green tomatoes. Remove the husk, rinse off the sticky residue, and the tomatillo is ready. This guide covers what’s safe, what to avoid, and how to tell when they’re ripe.
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