(Mark Boughton Photography)
A member of the prolific nightshade family that includes potatoes, peppers and eggplants, tomatillo (tohm-ah-TEE-oh) means "little tomato." It resembles a small green tomato, but like its cousin, the Cape Gooseberry, it's enclosed in a papery husk. Other names include jamberry, Mexican husk tomatoes, tamates and tomate verde.

Tomatillos hail from Mesoamerica, were widely cultivated by the Aztecs, and still grow wild from southern Texas to the highlands of Guatemala. Today, they're also grown in India, South Africa and Australia. They've long been a mainstay of the Mexican diet, where they're used extensively in salsas, guacamole and dishes like enchiladas with salsa verde.

If you expect tomatillos to taste like tomatoes, you're in for a surprise. The tomatillo is tart with citrus overtones. As the fruit ripens, it bursts from its husk and takes on a yellowish color.


Tomatillos can be used raw, but roasting intensifies flavor. To roast, cut in half and place cut side down on a foil-lined baking sheet. Slide directly under the broiler. By the time you turn your back (about 5 minutes), they'll be blackened and ready to be used in salsas or for a sauce to smother enchiladas.


Tomatillo Salsa

Serve with chips, fish or cheese quesadillas.

2 fresh green chile peppers, very finely chopped

3 fresh tomatillos, husked and very finely chopped

2 shallots, minced, or ½ small white onion, minced

1 garlic clove, minced

Juice of 1 lime

2 tablespoons snipped parsley

½ teaspoon salt

1. Combine all ingredients in a bowl. Serve immediately or cover and chill up to 12 hours. Makes 1 3/4 cups.

Per (¼-cup) serving: 20 calories, 1g prot., 5g carbs., 0g fat, 0g fiber, 170mg sodium.

Recipe by David Feder.