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Release date: 12/28/2004.
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"The green tomato is very important in Mexican, and to a lesser extent Guatemalan cooking..."
--Elizabeth Lambert Ortiz (1979)
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Tomatillo(Physalis ixocarpa)
This perennial is native to Mexico and was used by the Aztecs. Unlike other Physalis fruits (the Cape gooseberry and the ground cherry), the tomatillo completely fills the Chinese-lantern-looking husk that is characteristic of physalis--in this case filled with "little green tomatoes" (1-2" diameter) with a tart flavor that develops once you cook them. It's a key ingredient of Mexican salsa verde.
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