If you're a fan of Mexican and Central American cuisines, you're probably already quite familiar with the tomatillo. A staple ingredient in salsa verde, these unique husk-covered fruits are used ...

Look for tomatillos that are bright green, plump, and firm or semi-firm. It’s OK if some of the husk has been removed, but give preference to ones with their husk still on. If consumed shortly ...

Roast the peppers and aromatics: Preheat oven to 425 degrees. On a rimmed baking sheet, toss poblanos, tomatillos, shallots, garlic and half the jalapeño with 1½ tablespoons oil, ½ teaspoon ...

Fresh tomatillos are hard to buy in the UK, though you may be able to find them at a specialist grocer. It's more likely you'll come across tinned tomatillos, which are good for making salsa.