Tomatillos, sometimes called husk tomatoes, look like green, unripe tomatoes with a dry, leafy husk. The color is a beautiful bright green, which fades a bit once cooked—but hey, some of us just peak early, right?
Tomatillos have a slightly more acidic, less sweet flavor than tomatoes and are the perfect base for one of my favorite recipes, Chili Verde With Chicken and Vegetables. Delicious, versatile, do-ahead, and great for a crowd, it’s loaded with vegetables, full of flavor and it’s what’s for dinner! Also freezes well…See the recipe through the my stories or of course, in my book California Cooking and Southern Style.