Tomatillo
Tomatillo
Tomatillo (pronunciation: toh-mah-TEE-yoh) is a small, spherical fruit that is a staple in Mexican cuisine. It is also known as the Mexican husk tomato.
Etymology
The word "tomatillo" comes from the Spanish word "tomate," which was derived from the Nahuatl (Aztec language) word "tomatl." The suffix "-illo" in Spanish denotes something is smaller or lesser, so "tomatillo" can be translated to "little tomato."
Description
The tomatillo is a member of the Solanaceae family, which also includes other well-known plants such as tomatoes, potatoes, and eggplants. The fruit is surrounded by a papery husk, which is removed before cooking. The flesh is firm and tart, making it ideal for use in salsas, sauces, and stews.
Culinary Uses
Tomatillos are a key ingredient in many Mexican dishes, including salsa verde, a green sauce made from tomatillos, chili peppers, onions, and cilantro. They can be used raw, but are often boiled or roasted to mellow their tart flavor.
Nutritional Value
Tomatillos are low in calories and fat, and high in fiber, vitamin C, and potassium. They also contain antioxidant compounds known as phytochemicals, which may have health benefits.
Related Terms
- Solanaceae: The plant family to which tomatillos belong.
- Salsa verde: A green sauce made from tomatillos.
- Phytochemicals: Compounds found in plants that may have health benefits.
External links
- Medical encyclopedia article on Tomatillo
- Wikipedia's article - Tomatillo
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