Tomatillo
MexiqueA small Mexican fruit wrapped in a thin, papery husk, prized in cooking for its fresh, tangy flavor and particularly associated with Mexican green sauces.
Description
The tomatillo (Physalis philadelphica) is a fruit native to Mexico and Central America, cultivated since pre-Columbian times, notably by the Aztecs. It belongs to the Solanaceae family, like tomatoes, eggplants, and chili peppers, but is a different species from the common tomato. Small in size and generally bright green, the tomatillo is easily recognizable by the thin, dry, papery husk surrounding the fruit. Its flesh is firm and slightly juicy, with a tangy, fresh, vegetal flavor and notes reminiscent of green tomatoes and citrus fruits. Widely used in Mexican cuisine, the tomatillo is best known as the signature ingredient in salsa verde. It can be used raw, boiled, grilled, or roasted in sauces, salsas, soups, stews, enchiladas, and meat dishes. Cooking mellows its acidity and develops a softer, more complex flavor.
