If you're a lover of green salsa, then you should get to know tomatillos. A key ingredient in Latin-American cooking, the tomate verde as it's called in Spanish, or "green tomato," is related to tomatoes but has a drastically different flavor.
Tomatillos have a papery, outer husk, a firm, green exterior, and white flesh. They range in size from an inch to two inches in diameter. When overripe, they develop a yellow hue and should not be consumed. When eaten raw, tomatillos add a zippy, refreshing flavor. They can also benefit from blanching, fire-roasting, and other forms of cooking, which soften their consistency while enhancing their flavor.
Because of their tart quality, tomatillos make a great addition to salsa verde, tortilla soup, guacamole, pork posole, or mole sauce. Have you ever cooked with tomatillos? What are your favorite ways to prepare them?