green tomatillos
Green tomatillos are low in calories and a good source of vitamin C, fiber, and antioxidants. They also contain compounds that may have anti-inflammatory properties.
About
Tomatillos (Physalis philadelphica) are small, round fruits native to Mexico that grow enclosed in a papery husk called a calyx. These fruits are typically harvested when green (though they can ripen to yellow), at which point they are firm, tart, and contain numerous small seeds. Green tomatillos have a bright, acidic flavor profile with herbaceous and slightly citrus notes, distinguishing them from their red or yellow counterparts which are sweeter. The fruit's acidic nature is a defining characteristic that makes it essential to many Mexican dishes.
Culinary Uses
Green tomatillos are fundamental to Mexican cuisine, most prominently as the base ingredient in salsa verde. They are typically cooked (boiled, roasted, or grilled) to develop their flavor and soften their texture before being blended with chilies, onions, and cilantro. Beyond salsa, green tomatillos appear in enchiladas verdes, soups, and ceviches throughout Mexico and the American Southwest. Their natural acidity makes them excellent for pickling, and they pair well with corn, beans, avocado, and seafood. The tart flavor complements rich meats and adds brightness to hearty dishes.