[Answer] WE FLAME-ROAST THE TOMATILLOS IN OUR TOMATILLO-GREEN CHILI SALSA TO GIVE IT A SMOKY DEPTH OF FLAVOR, AND USE IT IN OUR HOT TOMATILLO-RED CHILI SALSA TO BALANCE THE SPICE LEVEL WITH ITS TARTNESS. WHAT REGION DO WE HAVE TO THANK FOR THE WONDERFUL TOMATILLO?

Step 1 : Introduction to the question "WE FLAME-ROAST THE TOMATILLOS IN OUR TOMATILLO-GREEN CHILI SALSA TO GIVE IT A SMOKY DEPTH OF FLAVOR, AND USE IT IN OUR HOT TOMATILLO-RED CHILI SALSA TO BALANCE THE SPICE LEVEL WITH ITS TARTNESS. WHAT REGION DO WE HAVE TO THANK FOR THE WONDERFUL TOMATILLO? "

...A Spain B Mexico and Central America C Japan D None of the above

Step 2 : Answer to the question "WE FLAME-ROAST THE TOMATILLOS IN OUR TOMATILLO-GREEN CHILI SALSA TO GIVE IT A SMOKY DEPTH OF FLAVOR, AND USE IT IN OUR HOT TOMATILLO-RED CHILI SALSA TO BALANCE THE SPICE LEVEL WITH ITS TARTNESS. WHAT REGION DO WE HAVE TO THANK FOR THE WONDERFUL TOMATILLO? "

Perhaps if we had called it by its nickname, the Mexican Husk Tomato, it would have been extra obvious?:

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