Hilton Foodie Word of the Day:

Tomatillo [tohm-ah-TEE-oh]: This fruit, sometimes called the Mexican tomato, is actually a member of the gooseberry family. The fruit resemble a small green tomato and have a parchment-like papery husk. Peel and discard the husk and rinse to remove the sticky exterior. Their flavors hint of apple, lemon and herbs. Tomatillos are popular in Mexican and Southwest cooking. Tomatillos can be found in larger supermarkets and specialty markets. They can be used raw in salads and salsa or roasted for sauces.

Try our great recipe for

Roasted Tomatillo Salsa

1 1/2 pounds fresh tomatillos or 3 (11-ounce) cans tomatillos

5 fresh serrano chiles

3 garlic cloves, unpeeled

1/2 cup fresh cilantro

1 large onion, coarsely chopped

2 teaspoons coarse salt

Preheat broiler.
If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 2 cups. Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
Peel garlic and pull off tops of chiles. Purée all ingredients in a blender.

• Salsa can be made 1 day ahead and chilled, covered.