Oh tomatillos. I can’t say I ever experimented with you as a food stuff until I moved to California. However now you rock my world. The husk on them are weird but they make an awesome salsa. The fruit itself isn’t always green but at my farmers market that’s the most popular one. These are so popular in Texan and Mexican cuisine that it’s totally worth picking up a pound or so and figuring them out. Seriously, pair them with garlic and you’ve got a winner!