Tomatillos (Physalis Philadelphica) are a small green fruit about the sice of a cherry tomato related to the family of the cape goosberries. They are a stape ingredient all throughout Latin American countries.  Also known as Mexican Tomato or Tomate de Fresadilla, this little guys grow abundantly fresh in Mexico. Surrounded by an inedible husk that gets descarted, they have a slight tart, slightly acidic flavour. They are the main ingredient for Salsa Verde and are widely used in Mexican cuisine. Delicious and nutricious. They are perfect for salsas, chutneys & preserves (as they have a high content of pectin). Used for Salsa Verde, perfect with an avocado salsa, great with pork and incredibly delicious as a sauce for enchiladas. Enchiladas Suizas (Swiss Enchiladas) wouldn't be the same without tomatillos. 

Don't worry about the size of the tin, as they freeze well in portions. Make sure to use the water/juice from the tin to freeze them in. They are very delicate and burst easily, so use a spoon to transfer them to a freezing container. Freeze them in individual portions for salsa (I split them into 4 portions), or make the salsa and freeze it that way.