Tomatillos can be eaten fried, steamed, baked, even sliced raw. The husk is not edible, and the fruit should be rinsed of the husk residue before eating. Tomatillos grow in a beautiful paper-lantern like husk and when ripe, the husk bursts open to reveal a slightly sticky fruit. Fortunately we’ve come a long way since 2000 and tomatillos are a bit more mainstream than they once were. Sadly I knew that I wasn’t going to be making enchiladas verdes - that night anyway. His confused response? He pointed me to the tomatoes and informed me they didn’t sell green ones “because they’re not ripe yet”. A voracious cropper with a tomato- like flavour - plant a few to ensure good pollination for a great harvest. I thought to ask the produce stocker about what might be in the back. Tomato Seeds Ground Cherry Tomato Seeds (Husk Type) 2395 Honey Bunch Red Grape Tomato Hybrid Seeds 2367 Old German Tomato Seeds 2400 Patio Hybrid Tomato. Around since Mayan times, the Mexican Husk Tomato or Tomatillo Purple' bears sweet, little fruits which is a staple of many Mexican dishes, particularly salads and Salsa Verde. Alas, there were no tomatillos to be found. I headed off to my local supermarket with high hopes. As I often do, I decided to try to re-create one of my most favorite taquería stands “enchiladas verdes” – chicken enchiladas covered in a sassy and tart tomatillo salsa and sprinkled with cotija cheese. When I first moved from California to Connecticut I very much missed some of the wonderful Hispanic foods that were readily available to me in the Bay Area. They are all a wonderful crisp bite of summer! Essentially anything you can do with green tomatoes, you can do with a tomatillo.
They are not spicy themselves, but like tomatoes, benefit from a bit of “kick” added to their preparation. Tomatillos taste a bit like green tomatoes with a bright lemony kick and they have a sturdier core to them than tomatoes do. This is just indicative of the various varieties of plants – the flavor is almost uniformly the same. The beautiful tomatillos here at Sub Edge range in color from bright green, to purple, to nearly black. Tomatillos are also called “jam berries”, “Mexican cherries” or “husk cherries”, but in Mexico they are rightly called “tomate”. Good thing, however, as eventually the ripened yellow tomatillo was cultivated into a bright red fruit called “jitomate” – our much loved tomato.
#Husk tomato plants for sale license#
Tomatillos traveled to Europe via the Spanish conquistadors where they were first mistaken as a new kind of ….eggplant! Nightshade plants were known to be poisonous so some local farmer in Spain must have had to take some creative license with the genus of the plant in order to get the sale done. This plant has its roots in Mexico where the Aztecs cultivated them as early as 800 BC. Members of the nightshade family, the tomatillo - Physalis philadelphica – is now a different genus than tomatoes and more closely related to the aguaymanto. Tomatillos (toh-mah-TEE-yohs) are the great-grandfathers of what we know as modern day tomatoes.
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