Tomatillos are a key ingredient in Mexican cuisine. Fresh City Farms found that the history of the word tomatillo is derived from the Aztec word “tomatl”, which means "swell" and "water," or "round and plump." The Aztecs are credited with domesticating the tomatillo; archaeological evidence suggests it was grown and consumed as early as 800 BCE in the Tehuacan Valley.
According to the Farmer’s Almanac, the tomatillo is also known as the “husk tomato, husk cherry, jamberry, and Mexican cherry. Despite the meaning of the name (tomatillo means "little tomato" in Spanish), tomatillos are not tomatoes, but rather a member of the “Solanaceae” or nightshade family. Tomatillos are relatives of the tomato, pepper, and eggplant, and they thrive in hot, humid weather.
The tomatillo fruit is surrounded by an inedible, paper-like husk and it looks like a little green tomato wrapped in a husk like onions or garlic. As the fruit inside ripens, the husk begins to dry and split, revealing a yellow, red, green, or purple tomatillo. All types of tomatillos can be used for salsas, moles, and sauces. In fact, yellow-green tomatillos are a key ingredient in Salsa Verde, one of the most popular of Latin American sauces. A raw tomatillo will be tart, with a firm texture and have a more pronounced lemony citrus flavor than a cooked tomatillo. All Tomatillos are rich in vitamin C, vitamin K, and Potassium and may be used raw or cooked in a variety of recipes.
Check out an easy-to-make Salsa Verde recipe by our partners at UF-IFAS!