Tomatillo

Tomatillo is a small, round green fruit encased in a papery husk with a slightly sticky surface. It delivers a bright, limey tang and crisp flesh that stand up to roasting or charring; cooks blend it into salsa verde, simmer it into stews, or chop it raw for sharp salads; commonly sold fresh in husk or canned.\n\nNative to Mexico and Central America, tomatillo became central to Mexican cuisines and later spread across North America through cultivation and trade. Growers harvest it in warm seasons domestically, while many markets rely on Mexican imports year-round.