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Tomatillo
A tomatillo is a small, tart, husk-covered fruit from the Physalis philadelphica plant, widely used in Mexican cooking—especially in salsa verde. It looks like a green tomato wrapped in a papery lantern-like husk, but it’s not a tomato and isn’t interchangeable with one.
- A member of the nightshade family, related to tomatoes and peppers.
- Native to Mexico and Central America.
- Firm, dense flesh with a naturally high acidity (around pH 3.8), which helps sauces stay bright even after long cooking.
Tomatillos are known for their tangy, citrusy, slightly sour flavour.
Common tasting notes include:
- Lemon or lime–like acidity
- Green apple or unripe tomato tartness
- A hint of green pepper
- When raw: crisp, bright, and sharply tart
- When cooked: mellower, sweeter, and more rounded in flavour
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Ingredients:
Sugar, Double Cream (Milk), Salted Butter (Milk), Glucose Syrup, Cocoa Powder (4%) Sea Salt, Dried Chilli (0.5%).
Allergens advice: Prepared and cooked in a kitchen which handles allergens. For allergens, see ingredients in bold.
Nutritional Information (per 100g)
- Energy: 996kj / 289 kcal
- Fat 7.7g (of which saturates 5.1g)
- Carbohydrates: 56.5g (of which sugars 55g)
- Fibre 1.3g
- Protein 1.7g
- Salt 0.7g
