Tomatillos are part of the nightshade family; they are related to both cape gooseberries and tomatoes. They are often used in Mexican cuisine, mainly in salsas (which simply means “sauce” in Spanish). They have a tangy- almost lemony- flavor, making them the perfect addition to things with spice (the acidity balances spice well). I use them often in bean soups (see my black bean, corn, & tomatillo soup HERE) and as a salsa for tacos, sopes, chicken, and breakfasts (this salsa is great on potatoes and eggs). I actually made this batch for these chicken tacos HERE… delish!
drizzle of oil and sprinkle of salt, for roasting