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Ingredients: Tomatillo

Considered a fruit, these green spheres contain an outside husk and resemble an unripe tomato. They are slightly sour and acidic in flavor. 

Native to southern North America and Central America.

Tomatillos were introduced to India in the 1950s and have been cultivated in the Rajasthan region since. 

Tomatillos were cultivated before tomatoes, as they were more popular in Central America than the tomato. 

New Oxford Book of Food Plants by John Vaughan et al. (2009)

The Oxford Companion to Food. 3rd ed., by Alan Davidson and edited by Tom Jaine (2014)

“Tomatillo, Husk-Tomato” by S. Montes Hernández and J.R. Aguirre Rivera

“What Are Tomatillos, Anyway?” by Alex Delany (2018)

Tomatillo Recipes


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