Tomatillos, or husk tomatoes, are tangy, acidic, and vegetal. Peel off the husk, rinse the tomatillos in warm water to remove any sticky residue left from the husk, and get cooking. Try them raw in a bright salsa with avocado and lime, grill or roast them alongside other veggies, or quarter and toss into your next slow-cooking stew or braise.