The tomatillo is often referred to, as a green tomato by many cooks and even CHEFS. It is of the nightshade family, but a very close cousin to the Gooseberry, not the tomato. It is very tart and used in mostly Latin American foods.
Salsa con Tomatillo
4 Tomatillo, husks removed, boiled
1/2 cup bell pepper, seeded and diced
1/2 cup crushed pineapple, drained
3 tablespoons orange juice
1 tablespoon lemon juice
1/4 cup onion, diced
1 teaspoon jalapeno, seeded and diced
1/3 cup cilantro, chopped
Cool tomatillos. Puree tomatillos in a blinder or food processor. Combine with all other ingredients and refrigerate. Good with fish, or other Mexican foods and just chips.