While they may be common in other parts of the world, here they have been quite an elusive ingredient so I've been been pleasantly surprised to see them popping up at recent farmers' markets.
Tomatillos are members of the nightshade family as are potatoes, tomatoes, eggplants and cape gooseberries.
When it came to deciding what to make with these tomatillos, one dish stood out as a classic, Tomatillo Salsa Verde.
This sauce can be made as either a raw or cooked version and I've opted for the raw. One of the issues people tend to have with this dish is the strength of the onion and some have found a solution in soaking but I think a good way around this is to just use a salad onion. There's just enough sweetness in there to balance out the sourness of lime juice and the heat of chilli without losing that onion flavour.
Tomatillo Salsa Verde
8 tomatillos, husked and chopped roughly
1 green chilli, chopped roughly
¼ salad onion, finely diced
good handful coriander (stems, roots and leaves), roughly chopped
¼ lime, juiced
Put the tomatillos, chilli and half of the chopped onions into a processor and pulse until roughly chopped, add in half of the coriander and pulse again until it's roughly amalgamated. Tip in the rest of the onion, coriander, lime juice and a spoonful of water and pulse until it comes together to form a thickish sauce. I like to have a bit more texture to the salsa so that's why I add the ingredients in stages. Finally touch is to crumble in a little sea salt to taste.
With its vibrant colour and fresh taste this is seriously addictive and I'd happily eat this by the large spoonful.