A Mexican husk tomato that is usually green or purple-green with a beige papery husk. After removing the husk, tomatillos can be used raw or cooked in soups, jams, chutneys, salads, salsas, or cooked as a condiment to accompany meats. They have a fresh, acidic flavor with lemony, herbacaeous notes that are quite lively and bracing raw, but become more mellow when cooked.