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Tomatillo Plant! Grow a staple of Mexican cooking in YOUR garden!
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Tomatillos
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Rick Bayless Makes Quick & Easy Tomatillo Salsa
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Tomatillo Chicken | Everyday Food with Sarah Carey
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How to Grow a Tomatillo Plant in a Wine or Whiskey Barrel
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Receta de Salsa Verde Mexicana de Tomatillo
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Tomatillo Sauce
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CHILE SALSA VERDE  PICOSA DE TOMATILLO  - SABOR RANCHO TASTE  - lorenalara144
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How to make RAW TOMATILLO SALSA - Tomatillos, Cilantro, Garlic and Peppers
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Tomatillo Sauce
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Salsa Verde De Tomatillo //COMO
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Receta de Guacamole con tomatillo delicioso!
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Tomatillo Planting, Growing, Harvesting - Enjoy this tangy twist on tomatoes!
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Salsa "Tomatillo y chile de Arbol" * video 125*
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5.Salsa De Tomatillo Y Chiles De Arbol Asados-Salsas Mexicanas (Como Hacer)(How To)-LaFlacaCocina
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Salsa Verde -  Salsa de Tomatillo - Comiendo Rico
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Roasted Tomatillo Salsa Recipe
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Salsa picante de tomatillo verde - Spicy Green Tomatillo Salsa
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How to Make Tomatillo Guacamole
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Tomatillo
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How to save Tomato and Tomatillo Seeds, Part 1
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How to Make Roasted Tomatillo Salsa
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Ensalada de tomatillo - Recetas de ensalada - Green tomato salad
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Roasted Tomatillo Chile Salsa
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Tomatillos and Jalapeno peppers
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Building Blocks of the Mexican Kitchen: Roasted Tomatillo Salsa
Building Blocks of the Mexican Kitchen: Roasted Tomatillo Salsa
::2010/08/14::
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Canning Tomatillo Chile de Arbol Salsa -- homemade
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Salsa de Tomatillo y Chile de Arbol
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Tomatillo Salsa -- Lynn
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Roasted Tomatillo Salsa Verde (Green Salsa) Recipe
Roasted Tomatillo Salsa Verde (Green Salsa) Recipe
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How to make Homemade Mild Tomatillo salsa
How to make Homemade Mild Tomatillo salsa
::2012/02/15::
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44
tomatillo sprouts
tomatillo sprouts
::2011/05/20::
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45
Chile Verde De Tomatillo (How To)
Chile Verde De Tomatillo (How To)
::2013/10/01::
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46
plantacion de tomatillo
plantacion de tomatillo
::2011/08/31::
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47
Tomatillo Canning
Tomatillo Canning
::2011/08/22::
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48
Tomatillo Salsa with Chile de Arbol Recipe
Tomatillo Salsa with Chile de Arbol Recipe
::2013/04/17::
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49
Spicy Hot Mexican Style Green Tomatillo Salsa w/ Serrano & Jalapeno Peppers
Spicy Hot Mexican Style Green Tomatillo Salsa w/ Serrano & Jalapeno Peppers
::2013/06/29::
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Tomatillo Sauce Recipe
Tomatillo Sauce Recipe
::2011/09/22::
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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), known as the Husk Tomato or Mexican Husk Tomato, 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. The freshness and greenness of the husk are quality criteria.

Tomatillos are the key ingredient in fresh and cooked Mexican and Central-American green sauces. 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).

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. 

External links[edit]

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