Call them the Rodney Dangerfield of Mexican fruit. Apart from their frequent appearance in salsas verdes, I rarely see tomatillos being used in Mexico. And, outside of Mexico, I rarely see them at all.
I think that’s a shame. For if you want a little sour in any dish, tomatillos come with a bonus, a hint of sweet that makes the overall taste extraordinary.
There are other fruits that have that balance. I have fond memories of gooseberries from when I was a kid. I remember, right after twisting my face into a prune, I would have this little sugar rush. And loved it. — Don Day