Tomatillo

The tomatillo is a fruit native to Mexico, related to the tomato and husk tomato. It is small, round, and green, enclosed in a papery husk. Tomatillos are typically used fresh in cooking, often after removing their husks and rinsing off a sticky residue.

Tomatillos provide a bright, tart flavor and are a key ingredient in many Mexican dishes. Manufacturers use them to add a distinctive tangy taste and natural acidity to salsas, sauces, chiles, and stews. Their unique flavor profile makes them a popular choice for adding complexity to savory food products.

Tomatillos are a whole food and are generally recognized as safe by the FDA. They are a good source of vitamins and fiber. International bodies like JECFA and EFSA have evaluated many food ingredients, but specific evaluations for tomatillos as a standalone ingredient are not widely publicized. No significant health controversies are associated with typical consumption of tomatillos.