tomatillo

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Related to tomatillos: Salsa verde

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)
n
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]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.tomatillo - Mexican annual naturalized in eastern North America having yellow to purple edible fruit resembling small tomatoestomatillo - Mexican annual naturalized in eastern North America having yellow to purple edible fruit resembling small tomatoes
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 tomatoestomatillo - annual of Mexico and southern United States having edible purplish viscid fruit resembling small tomatoes
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 husktomatillo - small edible yellow to purple tomato-like fruit enclosed in a bladderlike husk
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
References in periodicals archive ?
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.
A few, such as ground cherries and tomatillos, are cultivated, and many selections have been made.
The tomatillos she uses in this dish look like small green tomatoes, but they are actually related to the cape gooseberry.
Cover and bring to a boil over medium-high heat, then reduce heat and simmer until tomatillos start to split, 10 to 12 minutes.
Tomatillos play an integral role in traditional Mexican dishes, such as salsa verde (green sauce), that have become American favorites.
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.
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.
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.
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.
Prepare a grill for high heat and quickly grill the tomatillos.
There are only three basic steps to making green mole: Whip up a pur`e of toasted pumpkin seeds, tomatillos and chilies in a blender; sear the pur`e in oil and cook it until it thickens slightly; then add chicken stock and simmer until the mixture is creamy.
FOR THE TOMATILLO FROTH: Press the tomatillos through a juicer.