The purple tomatillo, a variant of the tomatillo plant, is recognized for its striking purple color as it ripens, distinguishing it from the more common green variety. This fruit, encased in a papery husk, offers a unique flavor profile with hints of sweetness and tartness, making it a versatile ingredient in culinary dishes, especially salsas.
Originating in Mexico, the purple tomatillo has ancient roots, with evidence of its cultivation dating back to the time of the Aztecs around 800 B.C. These plants were not only a dietary staple but also held cultural significance among various pre-Columbian societies. Over centuries, while remaining a staple in Mexican cuisine, the tomatillo, including its purple variant, spread globally, with Mexico still being a primary exporter, especially noted for its purple tomatillos in the 1980s when they began gaining popularity in the U.S. market.