![]() Sliced open, the fruit is full of small soft seeds and spongy flesh. The fruit, once removed from the husk, is strangely sticky, tacky to the touch, an indicator of the high pectin content that gives the sauce such a pleasing thickness. Tomatillos rustle in their papery husks, the thin beige skins concealing a round, pale green orb some varieties are tinged with a surprising purple blush.
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