A tart, firm green fruit wrapped in a papery husk, the backbone of salsa verde. Brighter and more acidic than a tomato, with its own distinct lineage.
A staple of the broader American table now in many Black kitchens cooking across cuisines — an easy, low-sodium way to add brightness to beans, greens, and grilled meats.
Tomatillos are low in sugar and calories with solid vitamin C and potassium, supporting immune and cardiovascular health at a friendly glycemic load. They contain withanolides — the same antioxidant compound class found in ashwagandha — studied for anti-inflammatory and anticancer activity. A bright, acidic vegetable that adds flavor without salt or fat.
Remove the sticky husk and rinse. Roast or boil before blending into salsa verde, or char on a comal for smoky depth. The raw fruit is firm and very tart; cooking softens and sweetens it.
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