Tomatillos are actually related to tomatoes, but they’re not tomatoes themselves. They have an inedible, paper-like husk, and they are pale green and meaty on the inside. They are a staple in Mexican cuisine, especially in salsa verde. Simply search for “Tomatillo Recipes” to find some inspiring ideas for what to make with these green beauties!
I’m sure the chefs are happy to share the current bounty, but I’d still get to the market early if you want the plumpest ones.
If you have a favorite tomatillo recipe, please post it below!
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