Tomatillo

The tomatillo is a small green fruit of the genus Physalis, native to Mexico and enclosed in a papery husk. Called simply tomate or tomate verde in much of Mexico, it is the base of green salsas.

Description

Larousse describes the tomatillo as a spherical, bright green fruit of the nightshade family with firm, dense, acidic flesh, native to Mexico. In Mexico it is called tomate, tomate verde or tomatillo, whereas in Spain and much of Latin America tomate means the red tomato, which Mexicans call jitomate. It is low in calories and consumed above all in central Mexico.

Use

Tomatillos are the base of green salsas, raw, boiled or roasted, used at the table and for chilaquiles and enchiladas verdes. The small miltomate is ground in Oaxacan green salsas. Taquerías blend tomatillo with avocado or zucchini for thin guacamole-style sauces, and roasted tomatillos give body to árbol and chipotle salsas. Their husks are also used to help cut the slime of nopales.

Reviews

See also

• Salsa verde
• Salsa de tomatillo asado
• Guacamole taquero
• Salsa de chile de árbol
• Nopal

References

1. "Tomate". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.
2. "Salsa verde". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.
3. "Avocado-Tomatillo Salsa". Rick Bayless. Retrieved 2026-10-10.
4. "Nopal". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.