Husk-encased green berry with bright citric tartness; essential to Mexican salsa verde.
Where it comes from
A staple in Mexican cuisine, tomatillos have been cultivated since the Aztec era, where they were revered for their tartness and versatility in traditional dishes like salsa verde.
In the kitchen
Tomatillos are often roasted or blended into salsas and sauces, providing a zesty kick that balances well with spicy chilies and creamy ingredients, enhancing the overall flavor profile.
Across cuisines
Guatemalan
Husked green tomatillo is the tart base of jocón green sauce and the secondary acid in pepián.
Nutrition (per 100g)
~32kcalCal
~1.0gProtein
~0.2gFat
~7.0gCarbs
~2.0gFiber
AI-estimated; model and run unavailable.
