tomatillos

The tomatillo (Physalis philadelphica), also called Mexican husk tomato or miltomate, is a berry-producing plant native to Mesoamerica and closely related to the ground cherry. The fruit grows enclosed within a papery calyx (husk) that splits open when ripe, revealing a round, smooth fruit ranging from 1 to 2.5 inches in diameter. Tomatillos are typically bright green when mature and ready to harvest, though some varieties turn yellow or purple when fully ripe. The flavor is distinctly tart and herbaceous, with grassy and citrus notes, and a firmer texture than tomatoes. The fruit contains numerous small seeds distributed throughout the flesh.

Tomatillos thrive in warm climates and are a staple of Mexican and Central American cuisines. Major cultivars include 'Verde,' 'Morada,' and 'Amarillo,' with regional variations across Latin America.

Tomatillos are the essential base ingredient for salsa verde, where they are typically roasted and blended with cilantro, lime, and chiles to create a bright, tangy sauce. They are used raw in ceviche, sliced into fresh salsas, and cooked down in stews and moles throughout Mexican and Central American cooking. In contemporary cuisine, tomatillos appear in fusion dishes, sauces for enchiladas, and as a souring agent in place of vinegar or lime. Their tartness and firm texture make them suited to both raw and cooked applications. They pair well with cilantro, jalapeños, garlic, onions, and lime.