Tomatillo

Tomatillo is a small, round, green fruit widely used in Mexican and other Latin American cuisines. Unlike the common tomato, the tomatillo is covered by a thin, dry membrane called a husk or "wrapper," which must be removed before use. Its flavor is slightly acidic and fresh, making it ideal for sauces, stews, and marinades.

The tomatillo originates from Mexico, where it is an essential ingredient in traditional dishes such as salsa verde. It belongs to the nightshade family, just like tomatoes and eggplants.

In addition to its characteristic flavor, the tomatillo is an important source of vitamins A, C, and K, as well as antioxidants and fiber, making it a healthy food that benefits the immune and digestive systems.

In different Hispanic American countries, the tomatillo is also known as "tomate de cáscara", "miltomate", and "guasamole". These synonyms may vary depending on the region, but they refer to the same fruit used in the preparation of various recipes.