Tomatillo

Tomatille

What it is

Domesticated in Mexico before the tomato and still the backbone of salsa verde. It grows inside a papery husk that splits when the fruit is ready — the plant's own ripeness indicator, and the reason it keeps for weeks.

In the kitchen

Char them under a grill before blending. Raw they are aggressively acidic; blistered they turn sweet and smoky.

Goes with

Cilantro / Coriander Chili pepper Lime Onion Garlic Avocado Cumin Olive oil

Same species

Physalis

Also used with

Chile de árbol Hoja santa Pasilla de Oaxaca Epazote

In season alongside

Begonia petals Gooseberry Green tomato Green Zebra tomato Purslane Redcurrant

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