Tomatillos (Physalis philadelphica) are a type of nightshade that is native to Mexico. They have been cultivated for centuries and were first mentioned in writing in the Aztec codex Florentine in 1540. Tomatillos were introduced to Europe by the Spanish in the 16th century. Today, tomatillos are grown all over the world and are a popular ingredient in many Mexican and Central American cuisines.
Tomatillos have a tart, tangy flavor and a slightly sticky texture. They are often used in salsas, moles, and other Mexican dishes. Tomatillos can also be eaten raw, but they are typically cooked to bring out their flavor.
Here are some popular culinary uses of tomatillos:
- Salsa: Tomatillos are a key ingredient in many salsas, including salsa verde and salsa cruda.
- Mole: Tomatillos are often used in moles, a complex sauce that is typically made with chili peppers, chocolate, and spices.
- Quesadillas: Tomatillos can be added to quesadillas for a tart and tangy flavor.
- Guacamole: Tomatillos can be added to guacamole for a unique twist on this classic Mexican dip.
In addition to their culinary uses, tomatillos can also be used in a variety of other ways. The husks of tomatillos can be used to make a tea, and the leaves can be used to make a vegetable broth.