Tomatillo Sauce and Guacamole

Tomatillos are suddenly giving jalapeno peppers a run for the money as the primary Latin star of my kitchen. Lying in size somewhere between the cherry and the beefsteak, green and slightly sticky to the touch, they are strikingly appealing yet sadly hidden away by a curious and lackluster greenish-brown husk.  Also known as the “husk tomato” or “jamberry,” the tomatillo has been a staple of Mexican and Guatemlan cuisine for centuries, both cooked and raw, primarily in sauces to amp up the flavor of the meal and to offset the flavor of any hot peppers included in a recipe.

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