Resembling small green tomatoes, tomatillos are 1 to 2 inches in diameter and covered with a papery husk, which must be removed before cooking. Tomatillos are found in Latin markets and are acidic rather than sweet. To prepare them, use your fingers to peel off the papery husks under warm running water. The husks and the sticky, resinous substance that coats the fruits beneath the husks will rinse right off. Tomatillos are usually chopped and cooked before they are added to a sauce or salsa.
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