In Mexico, “tomate” actually refers to what in English we call tomatillos, and “jitomate” corresponds to what we call tomato. They are very common in Mexican cooking, but should be experimented with, as they add another flavor to our culinary adventures. Imported tomatillos have started popping up in mainstream grocery stores, but they are also grown State-side by small farms, so be sure to go to the farmers’ markets and see if you can buy them locally.

Tomatillos have a wonderful slightly acidic taste, and can be eaten either raw or cooked. They are rich in Vitamin C and lutein, the latter being a great cancer-fighting antioxidant.

These little green tomatoes come surrounded by a papery husk, which is easily removed by a quick soak in warm water. Simply place them in a bowl, cover them with warm water, wait 5-10 minutes, and then husk them with ease.

Try making a classic green salsa by roasting husked tomatillos with some garlic in a 400ºF oven until soft. Blend them up with some lime juice, salt, onion, and jalapeño and use as a condiment for the week. Also check out the Aztec Stew for something more substantial.