Tomatillos are versatile and easy to cook with. A papery husk is all that stands between you and this sweet-tart fruit.
Often used to make salsa verde, tomatillos were originally cultivated by the Aztecs and are a common ingredient in Mexican cuisine. They come wrapped in a delicate, paper-like husk that's inedible and must be removed before cooking.
When buying tomatillos, look for fruits with tight-fitting husks covering firm, blemish-free flesh. If the husks are shriveled, the tomatillos have passed their prime.
To remove the husks, simply peel them back from the smooth green skin. Be sure to wash the flesh before cooking, to get rid of the sticky film left by the husks.