A tomatillo looks like a small green tomato with a papery tan husk. Tomatillos are related to tomatoes, since both are members of the nightshade family. Tomatillos are sometimes called Chinese lantern plants, an obvious reference to the outer husk. They have been a cherished ingredient in Mexican kitchens since the days of the Aztecs but are seldom used in other cuisines. Tomatillos have a refreshingly herbal taste with a hint of lemon. Cooking mellows the flavor. Although botanically a fruit, tomatillos are treated as a vegetable. Tomatillos are used primarily in sauces and salsa, pairing well with pork, poultry and seafood.

Fresh tomatillos are available all year in many large supermarkets and Latin markets. They are also available canned.

Select solid, firm tomatillos with smooth, unbroken skins and clean husks that are not blackened by mildew or softened by juice. Unlike tomatoes, tomatillos are ready to use while still quite firm.

1 pound tomatillos = 6 to 8 medium; 2 cups finely chopped.

Tomatillos keep in the refrigerator up to 3 weeks. Check them periodically and discard any that have begun to rot.

Remove the husk by peeling it away. The skin will feel sticky. Rinse the tomatillo thoroughly to clean the skin. Core and chop as directed.