Tomatillo

Used in 2 recipes on RecipeWiki.

Tomatillos look like small green tomatoes wrapped in a papery husk, but they are a separate plant and taste quite different: sharp, tart and lemony, with a faintly vegetal note and dense, slightly gelatinous flesh. Raw, they stay bright and acidic; cooked, they soften and mellow. They are the base of Salsa Verde, where they are cooked and blended with chilli and coriander, and they add sourness to Mole Poblano. Peel off the husks and rinse away the sticky coating underneath before cooking. Choose firm fruit that fill their husks, and store them in a paper bag in the fridge. Tinned tomatillos will do when fresh ones cannot be found.