Common Names for Tomatillo
While "tomatillo" is its most recognized name in the United States, this fruit of the nightshade family goes by many aliases, each with its own origins. The most frequently used alternative name is "Mexican husk tomato," a descriptive term that highlights both its country of origin and its defining characteristic: the papery husk. The Spanish name "tomate verde," meaning "green tomato," is also common, especially in Mexican cuisine, where it's used to distinguish it from the red tomato.
Why So Many Names?
The proliferation of names stems from a combination of linguistic tradition and visual description. The Nahuatl word for the fruit was "tomatl," from which the Spanish "tomatillo" (little tomato) is derived. Early European colonists, observing the visual similarities to tomatoes and the papery husk, developed additional names that reflected these characteristics, such as "husk tomato" and "husk cherry". In rural or regional areas of Mexico, names like "miltomate" (field tomato) are still used, reflecting where the fruits were traditionally cultivated.
Understanding the Tomatillo's Characteristics
Beyond its various names, understanding the tomatillo's unique properties is key to appreciating its role in cooking. The fruit's flavor is notably different from that of a green tomato. A raw tomatillo is distinctly tangy, acidic, and bright, with citrusy notes. This tartness mellows into a sweeter, more complex flavor when cooked through roasting or boiling. The signature sticky residue on the fruit, visible after the husk is removed, is completely natural and harmless but should be rinsed away before use.
The All-Important Papery Husk
The husk is more than just a wrapper; it's a key indicator of ripeness. When the fruit is immature, the husk is tightly wrapped around it. As the tomatillo matures, it swells and pushes against the husk, causing it to dry out, turn brown, and eventually split. A ripe tomatillo will fill its husk completely, and the husk will feel dry and papery. This makes selecting the perfect tomatillo easy, as its ripeness is visible without having to taste the fruit.
Tomatillo vs. Green Tomato: A Comparative Look
Many people confuse tomatillos with unripe green tomatoes due to their similar color and spherical shape. However, they are two distinct fruits from different plant species, albeit both are in the nightshade family.
| Feature | Tomatillo | Green Tomato |
|---|---|---|
| Husk | Encased in a papery husk. | No husk; grows on a vine. |
| Flavor | Distinctly tart, tangy, and acidic; mellows when cooked. | Typically sweeter and milder. |
| Ripeness | Stays green (or turns purple/yellow depending on variety) when ripe. | Is an unripe tomato that will turn red when mature. |
| Texture | Firm and dense, especially when raw. | Can be firm, but often softer than a tomatillo. |
| Surface | Slightly sticky or tacky film beneath the husk. | Smooth, non-sticky skin. |
| Culinary Use | Primary ingredient for salsa verde, soups, and stews. | Often fried or used in baking; less common for fresh salsa. |
Culinary Applications
Tomatillos are a versatile ingredient in Mexican and Central American cuisine, most famously as the base for salsa verde. They can be prepared in various ways to bring out different flavor profiles:
- Raw: For maximum tang and brightness, raw tomatillos are finely chopped and added to fresh salsas (salsa cruda) or salads.
- Roasted: Roasting deepens the flavor, adding a smoky sweetness and mellowing the acidity. This is a common preparation method for many types of salsa verde.
- Boiled: Simmering tomatillos is another way to soften them for sauces. This method preserves their vibrant green color more effectively than roasting.
- Cooked Down: In stews and chilis, tomatillos break down to form a rich, tangy base, as seen in dishes like chile verde.
Preparing Tomatillos for Cooking
Regardless of the cooking method, proper preparation is essential.
- Remove the Husk: Gently peel away the papery husk, which will dry and loosen as the fruit ripens.
- Rinse Thoroughly: After removing the husk, you'll find a slightly sticky, waxy film on the fruit. Rinse the tomatillos under warm water and rub them gently to remove this film.
- Core (Optional): Some cooks prefer to remove the tough core where the stem was attached, especially for raw applications, though it's not strictly necessary.
Conclusion
The tomatillo's identity is layered, with "Mexican husk tomato" being its most accurate descriptive alternative name. While it shares some visual similarities with the green tomato, its unique papery husk, sticky surface, and tart flavor distinguish it as a separate and essential fruit in Mexican gastronomy. Whether you call it a tomatillo, a husk tomato, or a miltomate, its culinary value for creating vibrant, tangy salsas and sauces is undeniable. Embracing its different names and understanding its distinct characteristics will help any home cook better utilize this versatile ingredient. More information can be found on its botanical classification on Wikipedia's entry on the tomatillo.
