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Tomatillos. Photo: The Skinny Chef

I didn't know what to do with tomatillos until I moved to New York City and learned about traditional, homemade Mexican food from many of the cooks I met working in restaurants. They came from towns like Puebla and Oaxaca and they all knew the secret to grinding nuts and spices for the perfect mole and how to roast chilies and other ingredients for sensational salsas -- things I had never tasted in the Mexican restaurants I had visited in the past.

I remember the first time I bought tomatillos, peeling back the husk to reveal a green orb covered with a slight tacky film that made my fingers stick together. Unfortunately, I bit right into the fruit that looks like an unripe tomato! I was disappointed with the taste -- like a cross between celery and cucumber with a sour tang of uncooked rhubarb.

See how Jennifer mastered the tomatillo and get her Salsa Verde recipe after the jump.