Calories in Tomatillos, dehusked

What makes tomatillos so powerful?

Despite the Spanish name meaning 'little tomato,' tomatillos (Physalis philadelphica) are not tomatoes but members of a different genus within the nightshade family, more closely related to groundcherries and cape gooseberries. Archaeological evidence from the Tehuacán Valley places their domestication in Mexico well over two thousand years ago, making them one of the oldest cultivated plants in the Americas. When you remove the papery husk, you'll notice a sticky, waxy residue coating the skin — this is not mold or pesticide residue but a natural secretion rich in withanolides, bitter-tasting compounds that deter insects and herbivores. Rinsing under warm water removes most of this film. Unlike tomatoes, tomatillos remain firm even when fully ripe and are almost always used cooked rather than raw, because roasting or simmering breaks down their pectin-rich cell walls and transforms their tart, citrusy acidity into the deep, savory backbone of salsa verde. Their green color comes from chlorophyll that persists even at maturity, unlike tomatoes which lose chlorophyll as they ripen.