Tomatillo

The tomatillo is a small green fruit with a bright, tangy flavour and a lightly fruity aroma. It’s a staple of Mexican cooking, best known for salsa verde and other green sauces.

Latin name: Physalis philadelphica
Origin: Mexico and Central America

Description

Tomatillos look like small tomatoes, but they grow inside a papery husk. Beneath the husk you may find a sticky coating—this is completely normal. The flavour is typically zesty and pleasantly sour, with a firm, juicy bite. As they ripen, tomatillos become a little milder and slightly sweeter.

In the kitchen

Tomatillo pairs well with coriander, lime, chilli, garlic, onion, cumin and avocado. Raw, it adds sharp freshness to salsas, but it’s often roasted, grilled or briefly simmered to round out the flavour. Roasting (with onion and chilli) brings a deeper, faintly smoky note—perfect for salsa verde, enchilada sauce, or a green base for stews.

Storage & preparation

Keep tomatillos in their husks until you’re ready to use them for better keeping quality. Store cool and dry and use within roughly 1–2 weeks, depending on ripeness. Before cooking, remove the husk, rinse well, and rub off the sticky coating under cold water. Tomatillos can be roasted whole, halved and grilled, or briefly boiled and then blended.