These sound like tomatoes, but they’re only a relative—a very tart one. Covered with a papery husk, hard green tomatillos are about golf-ball size. Select ones that fill out their husks; refrigerate intact. When ready to cook, remove husks and wash tomatillos to remove the sticky film.
Acidic tomatillos make a great tangy salsa; simply chop and add minced cilantro, red Fresno chili (for color and heat), onion, and salt. Fold into scrambled eggs, or serve with grilled fish.
Roast halved tomatillos with garlic and a rainbow of bell peppers, all tossed with olive oil and salt. Serve with cooked grains or bean dishes.
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—Elisa Bosley
