When tomatillo season comes around in late summer and I make a batch or two of salsa verde with them I spend a week putting the salsa on everything–eggs, slow-cooked pork shoulder, tacos, a sandwich with some queso fresco and sliced tomatoes, . . . .
Tomatillos originated in Mexico and are a member of the nightshade family. They are either green or green with a purple cheek. They take particularly well to roasting but can be steamed or fried as well. Their fresh citrusy flavor enhances and balances many richer dishes.