Tomatillos are one of my favorite ingredients in Mexican sauces or salsa. There is nothing like salsa verde with enchiladas, tacos, burritos or tamales! The tomatillo is related to the tomato, eggplant, bell pepper and potato. This fruit is a berry that is firmer and glossier than a tomato, and covered with a paper-thin husk. Usually picked green, they can become purple or yellowish when mature.
When selecting tomatillos, make sure the fruit is firm and uniform in color. If the husk is still attached, check to make sure that there isn’t any mold on it and that it’s still crisp – a sign of maturity.
Tomatillos can last up to 1 week in the refrigerator.
What are you favorite tomatillo recipes?
tomatillo resource found here
Sadly, I have yet to make anything with tomatillos! However, I recently acquired Rick Bayless’ book Mexican Everyday and plan to make one of his many recipes that call for this ingredient– thanks for reminding me!
We used to grow tomatillo’s and they were brilliant, so easy and always produced masses. Unfortunately the slugs seemed rather partial to them too. This has made me think we really ought to try growing them again. I can’t even remember how we used them, but we did like them.