tomatillalla

Tomatillo, scientifically known as Physalis philadelphica, is a plant belonging to the nightshade family, Solanaceae. It is native to Mexico and Central America, where it has been cultivated for centuries. The plant is characterized by its green, papery husk that encloses a round, firm fruit. The tomatillo fruit itself is typically the size of a small tomato and has a tart, citrus-like flavor. It is a staple ingredient in many Mexican cuisines, particularly in salsas, sauces, and moles.

The tomatillo plant is an annual or short-lived perennial, depending on the climate. It thrives in warm weather and well-drained soil. The fruit ripens from green to a yellowish-green as it matures, and the husk also dries and becomes more brittle. Once the husk is removed, the fruit has a sticky coating, which can be washed off before cooking. Tomatillos are a good source of vitamin C and dietary fiber. They are commonly used in both raw and cooked preparations, adding a unique tangy note to dishes. Their flavor is often described as a cross between a green tomato and a lemon, making them a versatile ingredient for adding brightness and acidity.