The tomatillo, also known as the Mexican husk tomato, is a plant of the nightshade family. Tomatillos originated in Mexico and were cultivated in the pre-Columbian era. Fresh tomatillos have a unique flavor that is tart, bright and almost citrusy. They are mainly eaten cooked, but can also be prepared raw. Roasting, grilling or boiling mellows out the acidity and accesses the tomatillo’s deeper, more savory qualities. When prepping the tomatillo, the husks can be easily removed with your hands and discarded. Rinse under warm water to remove any sticky film. Tomatillos contain fiber, and are also rich in antioxidants, niacin, potassium, and manganese.

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Recipes Featuring Tomatillo

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