tomatillo

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to·ma·til·lo

(tō′mə-tē′yō, -tēl′yō)

n. pl. to·ma·til·los

1. A ground cherry (Physalis philadelphica) native to Mexico but widely naturalized in eastern North America, having an edible, yellow to purple viscid fruit.

2. The fruit of this plant.

[American Spanish, diminutive of tomate, tomato; see tomato.]

tomatillo

(tɒməˈtɪləʊ; -ˈtiːjəʊ)

1. (Plants) a solanaceous plant, Physalis ixocarpa, of South America

2. (Plants) the greenish-purple fruit of this plant that is a staple in Mexican cuisine. Also called: green tomato

to•ma•til•lo

(ˌtoʊ məˈti oʊ, -ˈtil yoʊ)

n., pl. -loes, -los.

a plant of Mexico and the southern U.S., Physalis ixocarpa, of the nightshade family, one variety of which produces a small, green, tomatolike fruit used in cooking.

[1910–15; < Sp, diminutive of tomate tomato]

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Noun	1.	tomatillo - Mexican annual naturalized in eastern North America having yellow to purple edible fruit resembling small tomatoes jamberry, miltomate, Physalis philadelphica, purple ground cherry ground cherry, husk tomato - any of numerous cosmopolitan annual or perennial herbs of the genus Physalis bearing edible fleshy berries enclosed in a bladderlike husk; some cultivated for their flowers
	2.	tomatillo - annual of Mexico and southern United States having edible purplish viscid fruit resembling small tomatoes Mexican husk tomato, Physalis ixocarpa, jamberry husk tomato, Mexican husk tomato, tomatillo - small edible yellow to purple tomato-like fruit enclosed in a bladderlike husk ground cherry, husk tomato - any of numerous cosmopolitan annual or perennial herbs of the genus Physalis bearing edible fleshy berries enclosed in a bladderlike husk; some cultivated for their flowers
	3.	tomatillo - small edible yellow to purple tomato-like fruit enclosed in a bladderlike husk husk tomato, Mexican husk tomato solanaceous vegetable - any of several fruits of plants of the family Solanaceae; especially of the genera Solanum, Capsicum, and Lycopersicon Mexican husk tomato, Physalis ixocarpa, tomatillo, jamberry - annual of Mexico and southern United States having edible purplish viscid fruit resembling small tomatoes

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References in periodicals archive ?

Mercer's garden often contains a variety of peppers and tomatillos.

Plant, grow, harvest, grill Grow: Try a salsa garden or a salad or canning garden

Tomatillos have a tangy, slightly herbal flavor and are most often used in salsas and sauces.

TANGY TOMATILLOS

Chipotle Salsa Verde 1 lb tomatillos (about 10), husked 1 green bell pepper, coarsely chopped 1/2 c cilantro 1/3 c mint 1/4 c pumpkin seeds, unsalted, roasted 3 green onions, coarsely chopped 1 garlic clove, chopped Juice of 1/2 lime 17-oz can chipotle chili pepper in adobo sauce 1/2 tsp cumin powder Pinch salt (optional) 1.

Spice is Nice: For better health, spices turn up the furnace on your food

Yield: 4 servings TOMATILLO CHEESE GRITS 1 pound fresh tomatillos, husks removed 2 tablespoons butter 1/4 cup chopped onion 4 cloves garlic, chopped 1 Serrano chili, stem and seeds removed, diced 1/2 cup chopped cilantro 1/4 teaspoon cayenne pepper 2 tablespoons fresh lime juice 1 cup quick grits 2 cups water 2 cups milk 1 teaspoon salt 1 cup grated white cheddar cheese Kosher salt and freshly ground black pepper, to taste In a pot of salted water, boil tomatillos until soft, about 5 minutes.

grits: Impress with delightful twists on a Southern staple

Ginnie Grilley, a volunteer Master Food Preserver with the OSU Extension Service, was in charge of showing the crowd how to make salsa with tomatillos, also known as the Mexican husk tomato.

saving summer

A few, such as ground cherries and tomatillos, are cultivated, and many selections have been made.

Edible nightshades: try a few-not-so-well-known varieties of the Nightshade family

The tomatillos she uses in this dish look like small green tomatoes, but they are actually related to the cape gooseberry.

VICKY'S SOUTH LONDON MEXICAN SALSA VERDE

INGREDIENTS 2tbsps pequin chiles 3 avocado leaves (or 1tbsp fennel seeds) 1tbsp allspice berries 2 racks of lamb (not Frenched) Kosher salt and freshly ground black pepper For the Tomatillo-Mint Sauce 4 tomatillos (available online) 120g pepitas (pumpkin seeds), toasted in a dry skillet until fragrant 1/4 burnt onion 1 garlic clove, thinly sliced 11/2 Scotch bonnets 25g mint leaves 12g basil leaves 12g coriander leaves 2flozs roasted garlic oil Juice of 1 lime 1tbsp honey 1tsp kosher salt 1 to 2tbsps coconut water or water (optional) Freshly made corn tortillas, homemade or store-bought for serving (optional) METHOD 1.

MAIN; Chile Pequin lamb with tomatillo-Mint Sauce (serves 6)

ER START LENTIL AND PAPAYA SALAD WITH LIME AND HONEY VINAIGRETTE (serves 6) INGREDIENTS 2tbsps pequin chiles 3 avocado leaves (or 1tbsp fennel seeds) 1tbsp allspice berries 2 racks of lamb (not Frenched) Kosher salt and freshly ground black pepper For the Tomatillo-Mint Sauce 4 tomatillos (available online) 120g pepitas (pumpkin seeds), toasted in a dry skillet until fragrant 1/4 burnt onion 1 garlic clove, thinly sliced 11/2 Scotch bonnets 25g mint leaves 12g basil leaves 12g coriander leaves 2flozs roasted garlic oil Juice of 1 lime 1tbsp honey 1tsp kosher salt 1 to 2tbsps coconut water or water (optional) Freshly made corn tortillas, homemade or store-bought for serving (optional) METHOD 1.

Fantastic fayre, straight from the rainforest... MARION MCMULLEN finds out how you can enjoy a taste of paradise with rainforest recipes from one of the world's most inspiring restaurants

ER START LENTIL AND PAPAYA SALAD WITH LIME AND HONEY VINAIGRETTE (serves 6) MAIN Chile Pequin lamb with tomatillo-Mint Sauce (serves 6) INGREDIENTS 2tbsps pequin chiles 3 avocado leaves (or 1tbsp fennel seeds) 1tbsp allspice berries 2 racks of lamb (not Frenched) Kosher salt and freshly ground black pepper For the Tomatillo-Mint Sauce 4 tomatillos (available online) 120g pepitas (pumpkin seeds), toasted in a dry skillet until fragrant 1/4 burnt onion 1 garlic clove, thinly sliced 11/2 Scotch bonnets 25g mint leaves 12g basil leaves 12g coriander leaves 2flozs roasted garlic oil Juice of 1 lime 1tbsp honey 1tsp kosher salt 1 to 2tbsps coconut water or water (optional) Freshly made corn tortillas, homemade or store-bought for serving (optional) METHOD 1.

Fantastic fayre, straight from the rainforest... MARION MCMULLEN finds out how you can enjoy a taste of paradise with rainforest recipes from one of the world's most inspiring restaurants

INGREDIENTS 2tbsps pequin chiles 3 avocado leaves (or 1tbsp fennel seeds) 1tbsp allspice berries 2 racks of lamb (not Frenched) Kosher salt and freshly ground black pepper For the Tomatillo-Mint Sauce 4 tomatillos (available online) 120g pepitas (pumpkin seeds), toasted in a dry skillet until fragrant 1/4 /burnt onion 1 garlic clove, thinly sliced 11/2 /Scotch bonnets 25g mint leaves 12g basil leaves 12g coriander leaves 2flozs roasted garlic oil Juice of 1 lime 1tbsp honey 1tsp kosher salt 1 to 2tbsps coconut water or water (optional) Freshly made corn tortillas, homemade or store-bought for serving (optional) METHOD 1.