Tomatillos

If it walks like a duck and talks like a duck, then it's probably a duck...or possibly the duck's little green sister species. Such is the story of the tomatillo. Sometimes simply referred to as tomate verde (green tomato), the tomatillo shares much in common with the tomato. Physically, they're both round, smallish and have that smooth, thin skin. For culinary uses, both the tomatillo and the tomato are those weird fruits that function as vegetables and find themselves used mostly in savory sauces.

But, the tomatillo is not a tomato. Tomatillos grow within a papery husk and are covered in a sticky film (which easily washes off). Tomatillos are generally smaller than most breeds of tomatoes, and they remain green when ripe (hence, tomato verde). Unlike tomatoes, which are celebrated for their sweetness, tomatillos are bright and tart. Finally, tomatillos can't be used raw, so there will be no BLT(omatillo) sandwiches or Caprese salads with buffalo mozzarella and fresh tomatillos.

When buying tomatillos, look for ones that still have tight-fitting husks on (neither nudist tomatillos nor gangsta tomatillos who wear their husks baggy will do). Tomatillos are frequently boiled but can also be roasted or grilled. I have only ever seen them (and used them) in salsa verde recipes, but I am looking in to more possibilities for this little green guy. (So far, unsuccessfully - any suggestions?)