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Tomatillo (Physalis philadelphica)

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description Tomatillo (Physalis philadelphica) Overview

The tomatillo, Physalis philadelphica, is a plant in the nightshade family cultivated for its round fruit, which develops inside a papery husk. Domesticated in Mexico before European contact, it remains a standard ingredient in Mexican cooking, particularly in salsa verde and sauces whose tart flavor differs from that of ripe tomatoes. Although its Spanish-derived name means "little tomato," it belongs to the genus Physalis rather than the tomato genus Solanum.

help Tomatillo (Physalis philadelphica) FAQ

Is a tomatillo just an unripe green tomato?

No. The tomatillo is a separate species, Physalis philadelphica, although both plants belong to the nightshade family. Its fruit grows inside a papery husk and usually has a firmer, more acidic flavor than a standard tomato.

How can you tell when a tomatillo is ready to use?

A mature fruit typically expands until it fills or splits its papery husk. Green tomatillos are commonly used while still firm, while yellowing or purple cultivars can become sweeter as they mature.

Why do tomatillos feel sticky after the husk is removed?

The fruit naturally carries a tacky coating beneath its husk. Rinsing it with water before chopping or roasting removes most of that residue without requiring the fruit to be peeled.

Should tomatillos be roasted or used raw for salsa verde?

Both methods are traditional and produce different results. Raw tomatillos make a bright, sharply acidic salsa, while roasting or simmering softens the fruit and creates a rounder flavor for salsa verde, enchiladas, and stews.

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