The tart taste of a tomatillo, which is a relative of the tomato, adds a zingy note to guacamole or salads, though Elizabeth Schneider cautions readers to use raw pieces in moderation. More often, chefs cook and purée the vegetables to combat the tough texture. We took this approach, roasting the tomatillos in their husks for about 15 minutes at 450°, peeling them, and running them through a food processor to form the base of a chunky salsa verde that also included grapes, cilantro, mint, garlic, and lime juice. We admit that's not a novel use for this vegetable.

Photos by Melissa Schneider