Tomatillo (Physalis philadelphica)
About Tomatillo
Tomatillos are small, green (or purple) fruits wrapped in a papery husk. Tart and citrusy, they’re key to salsas verdes, mole verdes, and tangy stews in Mexican and Central American cuisines.
Though they resemble green tomatoes, they’re more closely related to gooseberries.
The History of Tomatillo
Tomatillos were cultivated in Mesoamerica long before the arrival of Europeans. The Aztecs called them miltomatl and used them in sauces and cooking as early as 800 BCE.
They remain central to Mexican cooking, especially in Puebla and Oaxaca, and are a cornerstone of traditional verde sauces.
The Science of Tomatillo
Tomatillos are rich in vitamin C, potassium, and antioxidants like withanolides, which may have anti-inflammatory effects.
Their signature tang comes from organic acids, and their stickiness when husked is due to natural plant sugars and pectins.
The Geography of Tomatillo
Native to Mexico and Central America, tomatillos grow best in warm climates with full sun. They’re now grown across the southern U.S. and increasingly in home gardens elsewhere.
They require two plants to pollinate and thrive in well-drained soil.
Varieties of Tomatillo
Verde Puebla
Classic green variety with medium size and high acidity. Standard for salsa verde.
Purple Tomatillo
Sweet-tart and visually striking. Excellent raw or roasted.
Toma Verde
Compact, productive, and quick to ripen. Great for home gardens.
De Milpa
Wild or semi-wild heirloom. Small and very tangy, used traditionally in rural dishes.
Amarylla
Yellow when ripe. Mild and slightly fruity flavor.
FAQs All your questions about Tomatillo: answered
Are tomatillos the same as green tomatoes?
No — tomatillos are in the nightshade family but closer to ground cherries than tomatoes.
Can you eat tomatillos raw?
Yes — they’re crisp and tart, often used raw in fresh salsas.
Do you need to remove the husk before cooking?
Absolutely. Also rinse the fruit, as it may feel sticky after husk removal.
What’s the best way to cook tomatillos?
Roasting or boiling brings out their depth for salsa verde and sauces.