Knowra Tomatillo Tomatillo Tomatillo (Physalis philadelphica) is a cultivated nightshade whose small, tart fruits develop inside papery husks. It is a staple ingredient in Mexican cuisine.
Physalis : A genus of flowering plants whose berries are enclosed in inflated, papery calyces. Tomatillo belongs to this genus, whose husked fruits distinguish it from many other nightshades.
Salsa verde : A green sauce made in Mexican cooking from ingredients such as tomatillos, chiles, and herbs. Tomatillos provide the sauce's characteristic tart base, whether the ingredients are roasted or boiled.
Tomato : The edible fruit of Solanum lycopersicum, a cultivated nightshade widely used as a vegetable. Despite the shared name and family, tomato lacks the papery husk and has a different flavor profile.
Mesoamerica : A historical cultural region spanning parts of present-day Mexico and Central America. Tomatillo's cultivation and culinary history are rooted in this region.
Solanaceae : A flowering-plant family that includes tomatoes, potatoes, peppers, and eggplants. This family placement links tomatillo to familiar crops while distinguishing its husked fruit.
Enchilada : A Mexican dish of tortillas filled or topped with sauce and often other ingredients. Green enchilada sauce often uses tomatillos for acidity and a fresh, savory flavor.
Cape gooseberry : The edible golden berry of Physalis peruviana, enclosed in a papery husk and often eaten ripe. This close relative shares the husk but is generally sweeter and belongs to a different species.
Domestication : The process by which human selection changes wild organisms into cultivated plants or domesticated animals. Selection for fruit traits made tomatillo a cultivated crop rather than simply a wild Physalis.
Berry : A fleshy fruit formed from one flower's ovary, usually containing seeds within its pulp. The tomatillo's edible fruit is botanically a berry, despite its firm, tomato-like appearance.
Mole verde : A Mexican green mole made with ingredients such as herbs, chiles, seeds, and green vegetables. Tomatillo can contribute tartness and body to this family of green sauces.
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