From the Market: Tomatillos

This was my first time working with fresh tomatillos and was blown away by the texture and color of them.  I didn't even know the insides were so melon-y and white inside. Got these from Berkeley Bowl Marketplace [West] and they are normally sold with these dark green, papery husks on them.  You need to peel the husks before cooking with them, rinsing thoroughly to remove the sticky sap/nectar left on the shiny skin. 

I used these for a Salsa Verde, but you can also make a great soup, gazpacho, sauce or relish.