Tomatillos

A distant relative of the tomato, this green fruit is widely used in Mexican cooking. It’s best when slightly firm and bright green. The tangy and herbaceous flesh turns yellow, more sour, and softer when overripe.

Preparing: Tear off the husks and rinse off the sticky resin. No need to core. Slice, chop, purée, or leave whole.

Best cooking methods: raw; any way you’d cook tomatoes

When are they done? From raw to cooked down into a pulp, and anywhere in between

Other vegetables you can use: green tomatoes; in a pinch, fresh tomatoes