Tomatillos are used widely in Latin cuisine and the key ingredient in Salsa Verde. Sometimes referred to as green tomatoes, Tomatillos are similar to tomatoes, but feature a papery outer husk. Roasted or boiled, then puréed, Tomatillos have a vibrant, tart, lemon-grass taste that adds a bright note to salsas, enchiladas and other Latin-inspired dishes. Although often grouped with hot peppers in the produce department, Tomatillos are actually very mild.
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