Tomatillo – Physalis philadelphica


This cousin of the domestic tomato was first cultivated by the Aztecs back as far as 800 BC. Although it is popular in Mexican and Central American cooking, it never became popular in Europe. As the Hispanic population has grown in North America the popularity of the tomatillo has also grown. It can now be found in large chain grocery stores, as well as Mexican markets, and many roadside stands through the summer.


In Mexico the flower calyces are used to treat diabetes, the fruits are used to treat fever, and the juice from the fruit is used for an eyewash.


Its main use though is in cooking. It is often found in recipes for salsa, stews, sauces, jams and jellies. Even though it is most often eaten cooked, it can be eaten out of hand, raw. 100 g of edible portion contains only 32 calories, 6 g carbohydrates, 1 g protein, 4 g sugar, and 2 g dietary fiber. Tomatillos are a source for Vitamin A and C, Niacin, Calcium, Magnesium, Potassium, Folate, and Phosphorus.




2 small red peppers

10 tomatillos

10 roma tomatoes

3 large cloves of garlic


Sprinkle with olive oil and roast till tender.


Peel the peppers, add the other roasted vegetables and place all in a blender or food processor. Add the zest of a lemon, the juice of a lemon, parsley, cilantro, chervil, 2 hot chilies, ground black pepper, and salt to taste…now chop in the blender or processor Add 3 oz of olive oil and taste, adjusting for your desired flavor. Allow to stand, for the flavors to blend at least one hour before serving! Enjoy!


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