Tomatillo in our A-Z (Page 2) - Cooking Index
Tomatillo in our A-Z (Page 2) - Cooking Index
The tomatillo is a plant of the Solanaceae (nightshade) family, bearing small, spherical and green or green-purple fruit of the same name.
Tomatillos are the key ingredient in fresh and cooked Latin American green sauces. The freshness and greenness of the husk are quality criteria. Fruit should be firm and bright green, as the green colour and tart flavour are the main culinary contributions of the fruit. The flavour of a tomatillo gives an authentic flavour in Mexican green sauces and salsa. The tomatillo is used while still green. They can be eaten raw in dishes such as salsa but they also taste good fried in olive oil or grilled and seasoned with salt and pepper.
Tomatillos have a very tart flavor, not at all like a tomato.
The tomatillo never gained in popularity with Europeans and it was the tomato that was taken to Italy where it grew well in the Mediterranean climate. Today, the tomatillo is common in the U.S. as the Hispanic population has increased.
Tomatillos are a good source of vitamin C.
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