Tomatillo (Physalis philadelphica) — the small, firm, green fruit enclosed in a papery husk — is a distinct species from tomato. Its flavour: bright, tart, citrus-adjacent, with a distinctive acidic freshness that no ripe tomato can replicate. Tomatillos are used raw (salsa verde cruda), roasted (salsa verde tatemada), or cooked (salsa verde cocida). The cooking method produces dramatically different flavour profiles from the same ingredient.
- **Raw tomatillo:** Very tart, bright green, almost aggressive acidity — used in fresh green salsas. - **Roasted/charred tomatillo:** The roasting converts some of the raw acidity into Maillard-developed sweetness and adds char depth — the most common application. - **Cooked/boiled tomatillo:** Simmered until soft, the tomatillo becomes milder, more savoury, less bright — used in cooked green sauces for enchiladas verdes and chile verde. - **The papery husk:** Removed before use. The husk's inner surface has a slightly sticky substance — rinse the tomatillo after husking.
Mexico: The Cookbook