Tomatillo

These fat little vegetables are the size of robust cherry tomatoes. They grow in papery husks reminiscent of Japanese lanterns and taste best when they are a brilliant green in color. By the time they begin to turn yellow, they have lost some of their acid freshness. This happens when they are lightly cooked too, but then, although they relinquish their vibrant color, the develop a gentler flavor and become more luscious. Uncooked, chopped tomatillos are the basis for chunky green salsas. Select tomatillos with their husks still drawn tightly around them. Husk and rinse off the sticky residue before using them.