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Tomatillo Plant! Grow a staple of Mexican cooking in YOUR garden!
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How to Grow a Tomatillo Plant in a Wine or Whiskey Barrel
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Tomatillo Chicken | Everyday Food with Sarah Carey
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Avocado Tomatillo Salsa - Avocado & Tomatillo Salsa Verde Recipe
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Supersize Root Growth on Tomatoes & Tomatillo By Planting the Stems Deep
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What are Tomatillos? / Mexican Green Pork Chili Recipe
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Rick Bayless Makes Quick & Easy Tomatillo Salsa
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Tomatillo harvest
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Tomatillo Salsa with Chile de Arbol Recipe
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Tomatillo Sauce
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CHILE SALSA VERDE  PICOSA DE TOMATILLO  - SABOR RANCHO TASTE  - lorenalara144
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Salsa Verde Recipe, Tomatillo Salsa Recipe, Tomatillo Salsa Verde Recipe - What is Salsa Verde?
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Receta de Salsa Verde Mexicana de Tomatillo
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Salsa Roja  de tomatillo y chiles de arbol  receta
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super tomatillo spicy salsa with avocado.
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How to make Fresh Homemade Tomatillo Salsa
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Salsa Verde - Fire Roasted Tomatillo Salsa Recipe - Best Green Sauce Recipe
Salsa Verde - Fire Roasted Tomatillo Salsa Recipe - Best Green Sauce Recipe
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salsa de tomatillo verde y cilantro
salsa de tomatillo verde y cilantro
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Tomatillo Sauce
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How to make Homemade Mild Tomatillo salsa
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::2012/02/15::
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Receta de Guacamole con tomatillo delicioso!
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Roasted Tomatillo Salsa Verde (Green Salsa) Recipe
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Salsa Verde -  Salsa de Tomatillo - Comiendo Rico
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How to Make Tomatillo Salsa
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Salsa "Tomatillo y chile de Arbol" * video 125*
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Blow Your Mind off Spicy Salsa - Chipotle
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Ensalada de tomatillo - Recetas de ensalada - Green tomato salad
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Eating Sounds - Fresh Tomatillo Salsa (Recipe) And Nachos
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Roasted Tomatillo Salsa Recipe
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5.Salsa De Tomatillo Y Chiles De Arbol Asados-Salsas Mexicanas (Como Hacer)(How To)-LaFlacaCocina
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How to make RAW TOMATILLO SALSA - Tomatillos, Cilantro, Garlic and Peppers
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How to Make Tomatillo Guacamole
How to Make Tomatillo Guacamole
::2014/03/03::
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tomatillo sprouts
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Tomatillo Salsa -- Lynn
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Green & Purple Tomatillo Plants
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How to Make Roasted Tomatillo Salsa
How to Make Roasted Tomatillo Salsa
::2010/11/11::
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Tomatillo
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::2012/04/16::
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Tomatillos and Jalapeno peppers
Tomatillos and Jalapeno peppers
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How to save Tomato and Tomatillo Seeds, Part 1
How to save Tomato and Tomatillo Seeds, Part 1
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Salsa de Tomatillo (crudo) y Aguacate
Salsa de Tomatillo (crudo) y Aguacate
::2013/06/29::
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42
Chile Verde De Tomatillo (How To)
Chile Verde De Tomatillo (How To)
::2013/10/01::
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Char-grilled tomatillo salsa recipe video
Char-grilled tomatillo salsa recipe video
::2013/05/31::
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Starting tomatillo seeds in an egg carton for transplant into raised garden bed
Starting tomatillo seeds in an egg carton for transplant into raised garden bed
::2011/02/12::
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45
Tomatillo-Avocado Salsa
Tomatillo-Avocado Salsa
::2013/06/26::
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46
plantacion de tomatillo
plantacion de tomatillo
::2011/08/31::
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47
esta  es una plantacion de tomatillo
esta es una plantacion de tomatillo
::2011/08/31::
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48
Rick Bayless - Roasted Tomatillo Guacamole with Crunchy Chicharrón
Rick Bayless - Roasted Tomatillo Guacamole with Crunchy Chicharrón
::2013/07/31::
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49
Avocado Tomatillo Salsa Verde
Avocado Tomatillo Salsa Verde
::2014/04/12::
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50
Chicken and Tomatillo Tacos
Chicken and Tomatillo Tacos
::2013/04/26::
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From Wikipedia, the free encyclopedia
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Tomatillo
Tomatillo.jpg
Fresh harvest of tomatillos
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Solanales
Family: Solanaceae
Genus: Physalis
Species: P. philadelphica
Binomial name
Physalis philadelphica
Lam. (1786)
Synonyms

Physalis ixocarpa Brot.

The tomatillo (Physalis philadelphica) is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico,[1] and are a staple of Mexican cuisine. Tomatillos are grown as annuals throughout the Western Hemisphere. Tomatillos are generally eaten fried, boiled or steamed.

Description[edit]

The tomatillo fruit is surrounded by an inedible, paper-like husk formed from the calyx. As the fruit matures, it fills the husk and can split it open by harvest. The husk turns brown, and the fruit can be several colors when ripe, including yellow, red, green, or even purple. Tomatillos are the key ingredient in fresh and cooked Mexican and Central-American green sauces. The freshness and greenness of the husk are quality criteria. Fruit should be firm and bright green, as the green color and tart flavor are the main culinary contributions of the fruit. Purple and red-ripening cultivars often have a slight sweetness, unlike the green- and yellow-ripening cultivars, and are therefore somewhat more suitable for fruit-like uses like jams and preserves. Like their close relatives cape gooseberries, tomatillos have a high pectin content. Another characteristic is they tend to have a varying degree of a sappy sticky coating, mostly when used on the green side out of the husk.

Tomatillo plants are highly self-incompatible, and two or more plants are needed for proper pollination. Thus, isolated tomatillo plants rarely set fruit. Research conducted by Kamla Kant Pandey in 1957 supports this fact.[2] Ripe tomatillos will keep refrigerated for about two weeks. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator.[3] They may also be frozen whole or sliced.

Names[edit]

The tomatillo is also known as the husk tomato, jamberry, husk cherry, or Mexican tomato, but the latter is more appropriately used to describe the relative of which bears smaller fruit. These names can also refer to other species in the Physalis genus. In Spanish, it is called tomate de cáscara, tomate de fresadilla, tomate milpero, tomate verde (green tomato), tomatillo (Mexico; this term means "little tomato" elsewhere), miltomate (Mexico, Guatemala), or simply tomate (in which case the tomato is called jitomate). Even though tomatillos are sometimes called "green tomatoes", they should not be confused with green, unripe tomatoes (tomatoes are in the same family, but a different genus).

The native Mexican tomatillo is tomate (in Nahuatl: tomātl, meaning 'fat water' or 'fat thing').[4][5][6][7][8][9] When Aztecs started to cultivate the Andean fruit, bigger and red, they called the new species xitomatl (or jitomates) (pronounced [ʃiːˈtomatɬ]), ('plump thing with navel' or 'fat water with navel'). After their conquest of Tenochtitlan, Spaniards exported tomatoes (jitomates) to the rest of the world with the name tomate, so numerous languages use forms of the word "tomato" (tomate) to refer to the red tomato instead of the green tomatillo. Only in the center of Mexico do people still use the word "tomate" to refer to a tomatillo[citation needed].

Image gallery[edit]

See also[edit]

References[edit]

  1. ^ Tomatillo at Aggie Horticulture archive
  2. ^ Vernonica E. Franklin-Tong, ed. (2008). Self-Incompatibility in Flowering Plants: Evolution, Diversity and Mechanisms. Springer. ISBN 978-3-540-68485-5. 
  3. ^ Carter, Noelle; Deane, Donna (2008-05-14). "Tomatillo: a green sourpuss with a sweet side". Los Angeles Times (Los Angeles Times). Retrieved 2009-08-03. 
  4. ^ xitomatl - Nahuatl Dictionary
  5. ^ tomatl - Nahuatl Dictionary
  6. ^ atl - Nahuatl Dictionary
  7. ^ tomahuac - Nahuatl Dictionary
  8. ^ toma - Nahuatl Dictionary
  9. ^ water :: atl - English to Nahuatl Glossary

External links[edit]

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