A tomatillo is a small, green (sometimes purple), firm-fruit native to Mexico and Central America, closely related to the tomato but distinguished by its papery husk. It has a tangy, mildly acidic flavor with a slightly citrusy note and a smooth, somewhat slippery texture when ripe. Often used in Mexican cuisine, especially in green salsas, soups, and stews, tomatillos add brightness and depth to dishes. Historically, they have been cultivated for centuries by indigenous peoples, playing a essential role in traditional recipes and culinary culture of the region.