Although the name "tomatillo" translates as "little tomato" these tangy citrus-like fruits of the plant Physalis ixocarpa are only distant cousins of tomatoes. They are more closely related to Cape Gooseberries. Found in specialty vegetable departments or at farmer's markets in New Zealand when they ripen at the end of February, and looking like small green tomatoes with papery covers around them, tomatillos are native to Mexico, with one variety growing wild there. The fruits, which are about the same size as a cherry tomato, do not change colour as they ripen, though if left on the plant for long enough they may turn slightly yellow.
Leaving their papery covers on, you can store tomatillos in the fridge, unlike tomatoes, where they will keep well for several weeks.
Health benefits of tomatillos
Tomatillos have been found to contain many nutrients, including vitamins C and K, lycopene, potassium, flavonoids and folate.
As well, research carried out in 2006 at the IIT Research Institute in Chicago showed that a compound (ixocarpalactone A or IxoA) isolated from the edible part of tomatillos caused human colon cancer cells to stop dividing and to disintegrate. This research is continuing.
Growing tomatillos
Tomatillos are easily grown from seed that is available from specialty suppliers. They have the same cultural requirements as tomatoes, needing fertile soil, ample soil moisture and a long, warm growing season. You can plant out seedlings after all danger of frost has passed in an area that receives full sunlight. Plants should be spaced about 50 centimetres apart in rows that are one metre apart.
Using tomatillos in cooking
Tomatillos add a fresh, piquant flavour to food. They are a good addition to dishes containing cucumbers, limes, tomatoes and onions and are an essential ingredient in much Mexican cooking. Because there is no need to peel or core them, tomatillos are easier to use than tomatoes. However, because they are smaller, you will need more of them. They can be eaten raw, but to get maximum flavor, tomatillos should be cooked. It is best to bake or roast them after first removing the papery covers, which pull off readily. In a similar way to roasting peppers this brings out their natural sweetness. They do not need peeling before use, but should be washed.
The recipe for tomatillo salsa makes about one cup of this very tasty sauce.
- Tomatillo recipe
- Tomatillo salsa (green sauce)
- 5 or 6 medium tomatillos, husked and rinsed
- 2 fresh green chillies, seeds removed
- 5 or 6 sprigs fresh coriander, stalks removed, chopped
- 1/4 cup water
- 2 cloves garlic, crushed
- 1/4 cup finely chopped white or spring onion
- Salt to taste
Grill tomatillos and chillies, turning them after five minutes, until tomatillos are blistered and the chillies are soft. Mix to a coarse pulp in a blender or food processor with the garlic, coriander and water. Stir in washed and drained chopped onion and about 1/4 teaspoon of salt. Store in an airtight jar in the refrigerator and serve with corn chips or tortillas.
