The tomatillo, or husk tomato, is a relative of the common tomato native to Latin America, where it is still popular in cuisine. Tomatillos have been cultivated for thousands of years, and they were introduced to Europe after the conquest of Central America. The tomatillo was widely accepted in Europe as an exotic, flavorful fruit that enhanced a wide number of dishes. Tomatillos are sometimes difficult to find in conventional markets, but they are usually available in Hispanic grocery stores.

The tomatillo is an annual, growing on an upright leafy bush in the nightshade family. The tomatillo fruit is green in color, sometimes with purple streaks, and enclosed in a papery husk. Often, the tomatillo will split the husk as it reaches ripeness, although this is not necessarily a desired trait. Usually, tomatillos are brought to market with husks on, although consumers storing them should remove the husk for longer refrigerated life. With their husks removed and proper refrigeration, tomatillos can last up to two weeks.

When picking out a tomatillo at the grocery store, look for a fresh looking husk, rather than one that is brown or wrinkled. The fruit, if you can feel it, should be firm to the touch. If the tomatillos are soggy or discolored, avoid purchase. If your grocery store permits it, peel the husk back to check the color of the tomatillo as well.

Tomatillos require growing conditions similar to tomatoes, warm weather with several hours of sun each day and moist soil. They can be grown from seedlings, which should be planted after the last frost. Because of the wide variety of climates in Latin America, the fruit is available year round in some markets, if customers are persistent. The fruit is best when it is still green and has not yet burst the husk, and more mature yellowing fruits are often extremely soft and sweet.

Tomatillos have a refreshing, crisp flavor that is an excellent complement to salsas and other Mexican dishes. They can either be eaten raw or briefly blanched in a pan until their skins burst, creating a smooth sauce to work with. The tomatillo is also rich in vitamin C, making it nutritious in addition to delicious. Chilies complement the cool flavor of tomatillo very well and can be mixed with a tomatillo sauce and fresh coriander for a simple salsa.

Some gardeners use the tomatillo as an ornamental plant, because the striking husked tomato can be quite attractive. If used ornamentally, the fruit should still be harvested and eaten or given away so that it doesn't make an unsightly mess of the ground below the tomatillo bush.