Also known as the Tomate Verde and Mexican Husk Tomato, the tomatillo is a staple in Mexican salsa and mole. It has a tart tomato taste. To make salsa verde, puree raw or cooked with onions, garlic, peppers, and spices!
How to Select
Look for dry, hard tomatillos with tightly fitting husks that are dry and free of mold.
How to Store
Refrigerate tomatillos in a plastic bag with some air holes or in an open container in the crisper drawer for 2-3 weeks. Freeze: Slice or keep whole, pack in containers and freeze.
How to Prepare
Remove outer skin. Rinse in cold water. Roast, grill, bake, sauté, or stir-fry. Chop into small pieces and add raw to Mexican sauces. Blanch and add to salads. Cook with other vegetables or meat in Mexican dishes.