Also known as tomatillo, Mexican ground cherry or Mexican husk tomato (Physalis ixocarpa) is a species native to Mexico that belongs to the "Solanaceae" family and is spherical, about 3 cm in diameter, smooth, green, and somewhat sticky. It has a slightly acidic taste, although there are varieties that are a little sweet. The largest producers of Mexican husk tomatoes are the states of Sinaloa, Jalisco, and Zacatecas.
Mexican husk tomato's many uses
It is used to prepare table sauces (raw, roasted, or cooked).
They can be eaten fried or roasted accompanied, in both cases, by cheese.
From the peel, an infusion is obtained that is added to the dough of tamales, fritters, or when cooking nopales.
Mexican husk tomato is also used to make sauces for various stews, such as chicharrón in green sauce, green enchiladas, tamales, green mole, beans with nopales, steaks in green chile, green chilaquiles, pork marinated in tomato sauce, among many others.
Different kinds of Mexican husk tomatoes
They are medium-sized, round with purple flesh. Its name comes from its place of collection, Tamazula, Jalisco.
Yema de huevo (egg yolk)
They are large, their pulp is yellow and the fruit is orange. Its flavor is sweet. The name derives from the denomination that people have given it.
This is the smallest variety grown in the milpas, in some areas it is called tomatillo. Its flavor is not as acidic as that of the common green tomato.
Properties and benefits of Mexican husk tomato
Contains niacin which helps to break down food and complex molecules into energy reserves.
Provides minerals such as phosphorus, copper, zinc, potassium, magnesium, and iron.
Mexican husk tomato is a source of fiber.
Green sauce recipe
Preparation time: 10 minutes
Kcal: 4 per serving
Shelf life: 1 week refrigerated
3 serrano chiles
5 Mexican husk tomatoes
A small piece of onion
1 unpeeled garlic clove
3 sprigs of disinfected coriander
Salt to taste
Wash the chiles and tomatoes. Roast them together with the onion and garlic in a skillet over low heat taking care not to burn them. Let everything cool and peel the garlic clove. Pour the ingredients into the blender cup, add the salt, and blend.