In Mexico, the word "tomate" actually refers to what in the U.S. we call a "tomatillo" (the small, green tomato in a husk), and the word "jitomate" corresponds to what we call a tomato (i.e. the red, omnipresent variety). Tomatillos are very common in Mexican cooking. They add a tart, refreshing, and unique flavor to foods and sauces, and can serve as a basis for experimenting with Mexican dishes here at home. Imported tomatillos have started popping up in mainstream grocery stores, but they are also grown in the U.S. 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 jalapeno to create a salsa that you can use as a condiment for the week. (Add these ingredients in small increments to the mixture and taste frequently in order to create your perfect balance of flavors for your salsa). Please be sure to also check out the recipe for Aztec Stew if you are looking for the tomatillo flavor in a dish that is more substantial.