pronounced [toh-MAH-tee-YO] Botanical name: Physalis philadelphica. A relative of the tomato and member of the nightshade (Solanaceae) family tomatillos provide that tart flavor in a host of Mexican green sauces. In Mexico the fruit is called tomates verdes, tomates de cascara as well as fresadillas. The fruits average about 1 -2" wide and have a papery outer skin. The tomatillo is actually used when it is still green. If you see the photo below one of the tomatillos is just turning a light yellow and indicates that is ripe and past its prime for most uses. Tomatillos have a very tart flavor, not at all like a tomato.

The Aztecs used tomatillos in their cooking but food historians are not sure if early references were to "tomatoes" were really not referring to tomatillo because the words were very similar. Tomatillos today are used in salsas as well as stews like chili verde.