The tomatillo is a traditional ingredient in Mexican cuisine, but many people aren’t sure what it is. Is it a little tomato? Is it a pepper? Is it something else entirely? At Gilly Loco Salsa, we’re crazy about the tomatillo and its unique flavor, so we put together this quick profile of the tasty fruit.
A tomatillo is a small fruit that grows on a plant with a woody stem. Native to Mexico and grown in parts of South Africa and Australia, the tomatillo has a papery covering that when peeled away reveals a bright green fruit. Because of this outer covering, the tomatillo is sometimes referred to as a husk tomato. The fruit is also sometimes referred to as jamberry or tomato verde.
As a plant native to Mexico, the it has been a staple of diets in many regions in the country for centuries. This fruit was actually used as a form of currency by the Mayas and Aztecs. During the 1930s, it began to be cultivated as a commercial crop in parts of California and the Southwest.
It has a very tart taste. As a result, it is not usually eaten on its own. Instead, it is incorporated into various recipes.
If you plan to cook with tomatillo on your own, you can add it to recipes raw or roasted. They can be incorporated into salads, stews, meat and vegetarian dishes, and of course, salsa.
A simple way to experience the flavor is to open a jar of Gilly Loco Tomatillo Salsa. We make our salsa with non-genetically modified tomatillos that are locally grown and combine them with ripe tomatoes, jalapeno peppers, serrano peppers, onions and a blend of spices. The result is a tangy, flavorful salsa that comes in two different heat levels to tempt your tastebuds.
You can enjoy our tomatillo salsa with chips, as a condiment or even cook with it in recipes. Pick up a jar at your local grocery store or order it online and discover the tasty flavor!
Gilly Loco's chips are crafted with care and attention to detail, using only the finest ingredients. We start with premium-grade non GMO corn, carefully selected for its quality and flavor. Combined with a touch of sea salt and a hint of lime, [...]