30+ Tomatillo

Its name means 'little tomato' but a tomatillo is not a tomato. Like Chinese Lanterns, it is a type of physalis. Its protective, papery husk makes it more resilient to rot, heat and pests than a tomato and it was favoured by the Aztecs and Mayans. It was first domesticated by the Aztecs 10,000 years ago but a tomatillo fossil, found in Patagonia, is thought to be 52 million years old.

The tomatillo is a rich source of manganese and high in vitamin C and B3. It also contains vitamins A, E, K, B2, B5, B6, B9, copper, iron, potassium, magnesium, calcium, phosphorous, zinc, selenium and choline. Its phytonutrients are antioxidant and anti-inflammatory.

Tomatillos are tart and citrusy. The husk and sticky resinous coating should be removed. They can be eaten raw in salads but can also be roasted, grilled or pickled. The most common tomatillo dish is salsa verde. They can be added to other salsa, soups, burritos, enchiladas, tamales (dumplings), migas (scrambled eggs) and tingas.