Tomatillos are native to Mexico and Central America. They are common in Mexican cuisine–mostly known as the main ingredient in salsa verde. They are a tart tomato lookalike but ripe when green and from a different plant. They are usually cooked–which brings out more flavor– and made into sauces or salsa. Tomatillos last a couple weeks in the fridge. The husks are not edible so slip the tomatillos out before use.