Background on Tomatillos

Tomatillos are a relative of the tomato. They provide that tart flavor in a host of Mexican green sauces. In Mexico the fruit is called tomates verdes, tomates de cascara as well as fresadillas. The tomatillos originated from Mesoamerica. Various archaeological findings show that its use in the diet of the Mexican population dates back to pre-Columbian times and that it was even preferred to the tomato in pre-Hispanic times.

The fruits average about 1 -2" wide and have a papery outer skin. The fruit of the tomatillo is used cooked, or even raw, to prepare purees or minced meat dishes which are used as a base for chili sauces known generically as salsa verde (green sauce); they can be used to accompany prepared dishes or else be used as ingredients in various stews. An infusion of the husks (calyces) is added to tamale dough to improve its spongy consistency, as well as to that of fritters: it is also used to impart flavour to white rice and to tenderize red meats.

(for more information visit http://www.hort.purdue.edu/newcrop/1492/tomatillo.html)