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	Tomatillo - Wikipedia, the free encyclopedia
		The tomatillo (Physalis ixocarpa or Physalis philadelphica) is a small, spherical and green or green-purple fruit surrounded by a paper-like husk formed from the calyx.
		Tomatillos are the key ingredient in fresh and cooked Latin American green sauces.
		Even though Tomatillos are sometimes called "green tomatoes", they should never be confused with green, unripe tomatoes, because these could be poisonous because of their content of solanine.
	en.wikipedia.org /wiki/Tomatillo (286 words)

	Tomatillo (Husk Tomato) Produce Facts (Site not responding. Last check: 2007-10-21)
		The tomatillo or husk tomato (Physalis ixocarpa) is a small, spherical and green or green-purple fruit surrounded by an enlarged calyx or "husk." As the fruit matures, it fills the husk and can split it open by harvest.
		Tomatillos are the key ingredients in fresh and cooked green salsas and other Latin American dishes.
		Tomatillos produce low amounts of ethylene at immature (0.5 to 2 µ/kg· hr at 10 to 20°C [50 to 68°F]) and mature stages (1 to 10 µ/kg· hr).
	rics.ucdavis.edu /postharvest2/Produce/ProduceFacts/Veg/tomatillo.shtml (463 words)

	Tomatillo
		The tomatillo has been a constant component of the Mexican and Guatemalan diet up to the present day, chiefly in the form of sauces prepared with its fruit and ground chilies to improve the flavour of meals and stimulate the appetite.
		The fruit of the tomatillo is used cooked, or even raw, to prepare purees or minced meat dishes which are used as a base for chili sauces known generically as salsa verde (green sauce); they can be used to accompany prepared dishes or else be used as ingredients in various stews.
		The tomatillo or husk-tomato is grown mainly on irrigated land.
	www.hort.purdue.edu /newcrop/1492/tomatillo.html (2093 words)

	Tomatillo: A Potential Vegetable Crop for Louisiana
		Tomatillo, a main component in traditionally made taco and enchilada sauces in Mexico and Central America could be produced in Louisiana and sold in the fresh vegetable markets of the Southern U.S. or processed by Louisiana companies in sauces.
		Tomatillo is similar to tomato plants, in that the biggest fruit are from the first flowers on the main branches.
		Tomatillo is cultivated in Mexico from the second week of May to the middle of December, which would correspond to temperatures from mid-May to mid-October in Louisiana.
	www.hort.purdue.edu /newcrop/proceedings1990/v1-407.html (3361 words)

	Tomatillo
		Tomatillo is primarily a self-incompatible, out-crossed plant, although some selfing is known to occur.
		The tomatillo is of Mexican origin and is related to the husk tomato.
		Tomatillos can be hit pretty hard by flea beetles, which cause symptoms similar to those on tomatoes except they often eat right through the leaf since it is thinner than tomato leaves.
	www.rain.org /greennet/docs/exoticveggies/html/tomatillo.htm (773 words)

	GourmetSleuth - Tomatillos (Husk Tomatoes)
		The tomatillo never gained in popularity with Europeans and it was the tomato that was taken to Italy where it grew well in the Mediterranean climate.
		The tomatillos can also be cleaned, sliced and frozen as well but because you are exposing more surface to the air there will be more vitamin loss as well as potential flavor loss.
		Tomatillos are very easy to grow and require moderate watering and average soil.
	gourmetsleuth.com /tomatillos.htm (802 words)

	winemaking: requested recipes (Tomatillo Wine)
		The common tomatillo (Physalis philadelphica), also known as the Mexican groundcherry, husk-tomato and strawberry tomato, is related to the grape or prairie groundcherry (Physalis viscosa), the longleaf groundcherry (Physalis virginiana), and Wright or sharpleaf groundcherry (Physalis wrightii).
		Tomatillo is cultivated for its edible fruits, but has escaped cultivation in some areas.
		Tomatillo berries are light green in color, turning yellow and then orange to purple with splitting husks at maturity.
	winemaking.jackkeller.net /request151.asp (360 words)

	Allrecipes \| Cook's Encyclopedia \| tomatillo
		The papery husk is a clue to the fact that the tomatillo is also related to the CAPE GOOSEBERRY.
		Tomatillos are popular in Mexican and Southwest cooking for use in a variety of dishes including GUACAMOLE and many sauces.
		Tomatillos are rich in vitamin A and contain a good amount of vitamin C. The tomatillo is also called jamberry.
	allrecipes.com /advice/ref/ency/terms/8915.asp (214 words)

	Recipe Salsa Tomatillo
		Tomatillos - Those funny looking little "green tomatoes wrapped in a blanket" fruits is actually a vegetable and a member of the nightshade family.
		Recipe Salsa Tomatillo The tomatillo is a vegetable used in traditional Mexican cooking.
		A tomatillo resembles a green tomato with a paper-thin husk.
	www.great-salsa.com /recipesalsatomatillo.html (249 words)

	Tomatillo Ground Cherry (Site not responding. Last check: 2007-10-21)
		Tomatillo and ground cherry plants should be grown in a warm areas and receive plenty of sunlight, so choose a sunny location in the garden.
		Optimum temperatures for growing tomatillos and ground cherries are between 65 F and 85 F. Plant your seeds indoors 3 to 6 weeks before setting outside.
		Harvest tomatillos and ground cherries when they are fully mature using a garden scissor so you don't damage the plant.
	www.reimerseeds.com /category.aspx?categoryID=710 (263 words)

	Vegetarians in Paradise/Tomatillo History, Tomatillo Nutrition, Tomatillo Recipe (Site not responding. Last check: 2007-10-21)
		It's even possible that the tomatillo, which means little tomato in Spanish, came from Central and South America and was cultivated in Mexico by the Aztecs before the tomato arrived.
		Tomatillos earn their diminutive name by their petite size that varies from that of a cherry tomato to one of a small tomato.
		Tomatillos can be briefly stir fried in a little olive oil, vegetable broth, or water.
	www.vegparadise.com /highestperch25.html (822 words)

	Tomatillo (Site not responding. Last check: 2007-10-21)
		Tomatillo plants should be grown in a warm areas and receive plenty of sunlight, so choose a sunny location in the garden.
		Optimum temperatures for growing tomatillos are between 65 F and 85 F. Plant your seeds indoors 3 to 6 weeks before setting outside.
		Harvest tomatillos cherries when they are fully mature using a garden scissor so you don't damage the plant.
	www.reimerseeds.com /category.aspx?categoryID=708 (252 words)

	Allrecipes Recipe Index: Tomatillo (Site not responding. Last check: 2007-10-21)
		A spicy chicken dish with a tomatillo sauce, best served over rice and accompanied with beans (fl, red, or pinto are probably best).
		Tomatillos, lots of garlic and spicy jalapenos charred under the broiler give this salsa a rich, earthy flavor.
		This is a Mexican-style chicken soup with tomatillos and chicken breast meat cooked in a stock seasoned with fresh jalapenos, garlic and cayenne pepper.
	www.bonus.com /contour/__contour-a__/http@@/allrecipes.com/directory/4533.asp (550 words)

	Tomatillo salsa adds zest to salmon dish - 9/1/05 (Site not responding. Last check: 2007-10-21)
		Considered a delicacy, they have been cultivated since ancient Aztec times, but the glory of their flavor was not discovered by Americans until the 1970s and '80s when the taste of the Southwest became the rage.
		Advantages: Tomatillos are rich in vitamin A and also contain niacin and vitamin C. There are approximately 100 calories per cup.
		Although tomatillos are green, they should not be eaten when immature, because the flesh is quite hard, fibrous and dry.
	www.detnews.com /2005/eatsdrinks/0509/01/G06-299562.htm (765 words)

	Select Appliance Recipe - Roasted Tomatillo-Chipotle Salsa
		Spread the tomatillos on a rimmed baking sheep and broil for about 8 minutes, turning once, or until flened in spots and softened.
		Scrape the tomatillos and any accumulated juices into a food processor or blender and add the chiles and roasted garlic.
		For a chunkier salsa, pulse the tomatillos and roasted garlic until coarsely pureed; finely chop the chiles and add them to the Tomatillo mixture.
	www.selectappliance.com /exec/ce-recipe/roasted_tomatillo-chipotle_salsa (122 words)

	Tomato, Tomatillo, Eggplant, Nipplefruit & Chayote
		As the fruit develops into a fleshy, tomatolike berry, the outer calyx of the flower also enlarges into an inflated, papery, bladderlike sheath that encloses the berry.
		It is called "poha" and the berries are eaten fresh and used in jams and jellies.
		Tomatillo (Physalis ixocarpa) showing the green fruits (berries) enclosed in a papery, inflated calyx.
	waynesword.palomar.edu /ecoph21.htm (1552 words)

	Tomatillo -- Physalis ixocarpa Brot. ex Hornem.
		The tomatillo is a close relative to the husk tomato.
		Tomatillo, which was introduced to the United States from Mexico, is popular with Spanish Americans.
		Both tomatillo and husk tomato grow well in Florida gardens when planted and cultivated in a manner similar to tomatoes.
	edis.ifas.ufl.edu /MV144 (350 words)

	Organic Heirloom Tomatillo Seed - Ground Cherry
		Description: The Tomatillo (toe-ma-tea-o) is of Mexican origin and has been introduced into the United States.
		Nutrition Information Tomatillos are a good source of vitamin C. Propagation: Sow seeds indoors six to eight weeks before the last frost.
		Harvesting: Tomatillos are ripe when the paper-like husk turns brown and breaks open.
	www.localharvest.org /store/item.jsp?id=3547 (756 words)

	Tomatillo, Ground Cherries, Wonder Berries, Garden Huckleberries, Currant Tomato and other Tomato Relatives
		Tomatillo, Ground Cherries, Wonder Berries, Garden Huckleberries, Currant Tomato and other Tomato Relatives
		The plants reach about 12 inches in height and spread into a bush of about 24 inches in diameter.
		Light yellow fruit tasting similar to tomatillos with a subtle citrus or lemony taste.
	www.victoryseeds.com /catalog/vegetable/tomato/tomato_other.html (354 words)

	GourmetSleuth - Recipe for Tomatillo Salsa
		The tomato and the tomatillo are native to Mexico.
		It is thought that the early mention of tomatoes in historical records may really have been references to the tomatillo.
		Peel the husks of the tomatillos and dice.Mix with onions, garlic, lime juice, oregano, chilies, cilantro, and salt and pepper to taste.
	www.potsdecreme.com /tomatillosalsa.htm (130 words)

	Tomatillo (Site not responding. Last check: 2007-10-21)
		Description - The tomatillo (toe-ma-tea-o) is of Mexican origin and has been introduced into the United States.
		Cook tomatillos either whole or cut in small pieces.
		Either add to other dishes or season with salt and pepper and hot chiles to taste and serve as a relish side dish.
	aggie-horticulture.tamu.edu /plantanswers/vegetables/tomatill.html (314 words)

	Essential Roasted Tomatillo-Serrano Salsa: The Splendid Table Recipe Box (Site not responding. Last check: 2007-10-21)
		Besides being clearly authentic, it's easier: Ripe tomatillos are easier to find than ripe tomatoes; tomatillos don't get peeled; they give the salsa a consistently lovely thickness; and they come out a better texture than tomatoes when chopped in the blender or food processor.
		When the tomatillos blister, flen and soften on one side, about 5 minutes, turn them over and roast the other side.
		Scrape the roasted tomatillos (and any juices that have accumulated around them) into a food processor or blender, along with the roasted chiles and garlic.
	splendidtable.publicradio.org /recipes/sauce_salsa.html (482 words)

	Tomatillo Recipes
		fresh tomatillos; 1 clove garlic; 1 small onion, chopped; fresh lime juice to taste; ¼ cup raw pistachios.
		Cut in half and put into a 3-4 quart saucepan with just enough water to cover the tomatillos.
		Using a slotted spoon, put the tomatillos and onions into a food processor along with the garlic.
	www.boxedgreens.com /tomatillo_recipes.html (133 words)

	COLLECTION: Salsas (3) (Site not responding. Last check: 2007-10-21)
		Remove papery outer skin of tomatillos and simmer until they turn from green to yellowish olive green (about 5 minutes).
		Dice the mangoes, tomatillos, tomatoes, and onion and mix them in a large bowl.
		In a blender or food processor, whirl tomatillos with cilantro and chile.
	www.cs.cmu.edu /~mjw/recipes/sauces/salsa-coll-3.html (2736 words)

	ROASTED TOMATILLO SALSA Recipe at Epicurious.com
		Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
		I used tomatillos from my garden and maybe they were too fresh, but they were overcooked before I gave up on their becoming charred.
		Tomatillo roasting time depends on size so some took up to 10 minutes.
	www.epicurious.com /recipes/recipe_views/views/102586 (431 words)

	Simply Recipes: Tomatillo Salsa Verde Recipe
		As a kid I always thought that green salsa was made from green tomatoes, but actually it is made with a Mexican variation of a tomato, the tomatillo (pronounced "toe-mah-tee-yo"), which looks like a little green tomato covered with a husk.
		2 Place tomatillos, lime juice, onions, cilantro, Jalapeño peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed.
		I just wanted to tell you that I made this tomatillo salsa verde last night after seeing how simple this recipe was.
	www.elise.com /recipes/archives/001109tomatillo_salsa_verde.php (397 words)

	Cooking Light Community - Rev: Herbed Chicken Breast w/Tomatillo Salsa and Queso Fresco (Site not responding. Last check: 2007-10-21)
		Simmer tomatillos and 3 cups water in a 2 1/2- to 3-quart saucepan, uncovered, stirring occasionally, until tomatillos are just soft, 8 to 10 minutes.
		While tomatillos are cooling, core apples and cut into 1/4-inch dice.
		Purée tomatillos with remaining sauce ingredients except apples in a food processor.
	community.cookinglight.com /showthread.php?s=d3a01eeda2bac65668dae5fd8ece786b&threadid=69081 (1950 words)

	Salsa De Tomatillo - All Recipes - Appetizer
		Place tomatillos in a nonreactive saucepan with enough water to cover.
		Simmer until tomatillos soften and begin to burst, about 10 minutes.
		Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper.
	appetizer.allrecipes.com /AZ/SlsDTmtill.asp (143 words)

	Selected Tomatillo and Cape Gooseberry Recipes (Site not responding. Last check: 2007-10-21)
		Sliced tomatillo and onion make a tangy and tasty fresh pickle, like a vinaigrette made with citrus juice instead of vinegar.
		Bake at 450° F for 10 minutes, then reduce the heat to 350° F and bake for another 40 minutes, or until golden brown.
		Tomatillos / Cape Gooseberries / Tomatillo and Cape Gooseberries Recipes /
	www.seedtosupper.com /tomatillos_recipes.html (206 words)

	Technorati Tag: tomatillo
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		MEXICAN TOMATILLO Tomatillos have a tangy flavour and are widely used in authentic Mexican cookery...
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	www.technorati.com /tag/tomatillo (387 words)

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