Tomatillos are used as the base in many green sauces in Latin America. Green tomatillos tend to be tart while the purple and red cultivars tend to be sweeter. All tomatillos are high in pectin.
Tomatillos may be used raw, after blanching, or after fire or dry roasting.
Tomatillos and serrano peppers awaiting the making of salsa.
The wonderful nightshade family. Physalis philadelphica (Tomatillo) is also called tomate verde in Mexico. Other names for this wonderful little fruit are:
- Mexican tomato
- Jamberry
- Tomate de fresadilla
- Tomate de cáscara
- Husk Tomato
- Tomate milpero
- Miltomate
- Husky Cherry
Smaller tomatillos tend to be sweeter than larger ones and the same is true of “overly ripe” fruit.
Tomatillos were grown by Aztecs at least 1,000 years BP.
A half-cup of raw tomatillos has about 20 calories, about a half of gram of fat, and 15% of your daily Vitamin C requirement.