Tomatillos are often mistaken for regular, not yet ripe tomatoes. So did I. And it doesn’t help, that they are just called tomates verdes here. So in my mind, I already travelled to the Whistle Stop Cafe to hang out with the girls from “Fried Green Tomatoes”. But I soon learnt that tomatillos are related to the cape gooseberry – hence, the slightly sticky feeling and the paper-like husk.
In the Mexican cuisine, they are used for all sorts of salsas (e.g. salsa verde) and chilis. Most people cook or fry them, but I do like to eat them uncooked. Raw, they have a crisp, slightly sour taste, almost like a very fresh apple, and I like to add them to salads. However, I even used them for stir fry vegetables and it added a pleasantly tangy note to it. I also put some tomatillos in a classic ratatouille and although every Frenchman would probably kill me for saying this, I actually liked the exotic touch. That’s my share of crossover cuisine, I guess!