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The Tomatillo, sometimes called the Mexican husk tomato, was a staple in the diets of the Aztecs and Mayans. It grew wild throughout the highlands of Central America. Due to its tough outer husk, the tomatillo could be stored for weeks without refrigeration. Inside, the fruit is round, yellow-green, with a firm, slightly acid flesh.

These days, this hearty fruit appears in a number of popular Latin dishes, and is especially popular as an ingredient in soups, sauces and salsas.

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Tomatillos are handled by ML department.
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