Tomatillo’s papery husk, sticky surface, and meaty green flesh evokes the humid languor of August. Although tomatillo is the Spanish word for “small tomato,” this Mexican staple cannot be used interchangeably with regular tomatoes, as it’s much meatier and fruitier.

Tomatillo’s papery husk, sticky surface, and meaty green flesh evokes the humid languor of August. Although tomatillo is the Spanish word for “small tomato,” this Mexican staple cannot be used interchangeably with regular tomatoes, as it’s much meatier and fruitier.

A grilled tomatillo salsa is the best way to take advantage of its tangy punch, and is the perfect accompaniment to a late-summer barbecue. It’s easy to prepare, and all you need are a handful of tomatillos, jalapeño peppers, an onion, and cilantro. After removing the inedible husks, broil the tomatillos and chilies until they’re slightly charred (2–5 minutes on each side for the tomatillos, a little bit less for the chilies). Peel the chilies, and blend them with the tomatillos, onion, cilantro, and salt, and enough water to get the consistency you desire. You can vary the flavor by adding roasted corn or avocado. Buen provecho!

By Lauren VanZandt-Escobar