Refreshingly tart and sweet. A staple in Central American cuisine since before the Maya, the tomatillo is incredibly versatile. Raw, roasted, pickled, stuffed, sliced, pureéd, it can do a lot. Heck, put slices on a sandwich in lieu of pickles.
 
Did you know? Tomatillos have much more pectin that tomatoes, and so make wonderful jam. Just ask Confituras.