If you love green salsa, then you should get to know tomatillos.
Dating back to 800 B.C., when the Aztecs domesticated them,
tomatillos are considered a key ingredient in Latin-American
cooking. Also called "tomate verde" in Mexico, the fruit of the
tomatillo is generally firm, green, about the size of a large
cherry, and meatier than a tomato. They grow to maturity inside
a light brown, papery husk. The husk is a good indicator of
freshness, but is inedible and should be removed before use. The
fruit of the tomatillo can be used as a base for chili sauces,
known generically as salsa verde (green sauce), and will help
lessen the pepper's hot flavor as well as stimulate the
appetite. Because of their tart quality, tomatillos can be
cooked, eaten raw, minced or pureed to accompany prepared
dishes. Tomatillo’s also makes a great addition to tortilla soup
or guacamole.