Tomatillo

Tomatillo is the common name for edible plants in the genus Physalis, especially *Physalis philadelphica* and *Physalis ixocarpa*, which produce small tart fruits enclosed in papery husks.

Tomatillo is the common name for edible plants in the genus Physalis, especially *Physalis philadelphica* and *Physalis ixocarpa*, which produce small tart fruits enclosed in papery husks. Native to Mexico and Central America, it has long been an important crop in Mexican cuisine, especially for salsa verde and other sauces.

Description

Tomatillos are flowering plants in the nightshade family that produce small, tart fruits. The fruits are usually green, though some varieties can appear green-purple or yellow when mature, and they develop inside a papery husk.

Distribution and history

Tomatillos are native to Mexico and Central America and were cultivated in the pre-Columbian era. They have long been part of regional food traditions and are still widely grown in the Americas.

Culinary use

Tomatillo fruit is eaten raw or cooked and is best known as an ingredient in salsa verde. It is also used in soups, sauces, jams, chutneys, and other dishes.

Cultivation

Tomatillos are usually grown as warm-season crops and are commonly treated as annuals in cultivation. They produce fruit enclosed in husks and are harvested when the fruit fills the husk and is firm.