Just in case you are wondering- tomatillos are a cousin-variety of tomatoes (more related to cape gooseberry). They are green or purple in color and come with an outer inedible paper-like husk. To prepare, remove this outer husk and wash well. They tend to be a bit sticky- but have a nice crisp feel to them once well-washed. It's a staple vegetable in Mexican cuisine and is typically eaten fried, boiled or steamed. Of course I prefer to eat them raw in salads as well!
Note: sprinkle a little bit of black pepper if you like it hot, though the wonderful sweet taste of baby tomatoes along with the slightly sour taste of tomatillos mixed with sweet fragrance of basil is simply perfect on it's own!