Cloaked in a papery husk, the acidic green cousin of the tomato arrives a touch earlier than its sweeter, more sanguine relative. The firm-fleshed orb is pervasive in Latin cooking—if you’ve ever had (fill in the blank) verde, you’ve tasted the particular tang of a tomatillo. The fruit retains its green color even when ripe, so look for a dry, brown husk and skin that’s bordering on yellow. Roast tomatillos to bring out their sweetness, then puree them in a blender with some salt, cilantro, and garlic for a summery salsa. Use it to top fish tacos or as a zippy dip for your chip.