There’s some debate about whether unripe tomatillos are toxic, but under-ripened tomatillos are extremely sour and bitter lessening the chance that you will eat them raw. We recommend only consuming ripe tomatillos. Look for tomatillos in which the paper husk has split and is torn. The tomatillo should be firm but not rock-hard. The skin will be a beautiful deep green in color. Some tomatillo varieties turn yellow or purple when they’re ripe. The husks are not edible, so remove them and discard them before cooking.