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Tomatillo

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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Resparveth, Grampound Road, Truro, Cornwall, Cornwall TR2 4EF
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