Tomatillos! We can’t get enough of these little people. They stand in for tomatillos in salsa and sauces because they follow such a sweet-tangy-astringent-acidic line. They are in season right now and as a bonus, keep them well after you get home. To cut down on all things tomatillo, we chatted with Brad (he is a tomatillo fan). Here are his tips for buying, storing, and cooking with Perfect tomatillos.
Choose your color
Tomatillos are often depicted as green, but they come in a variety of colors. Here are the things to look for when selecting yours:
These should be solid and marble, Once the husk is removed, they darken over time.”
Look for a deep green hue, without signs of lightening or splotches.
This type of tomato starts green and turns yellow when ripe.
Mind the Husk
You will have to remove papyrus glands before making and eating tomatillos, they must be intact before you buy them. Look for a tomatillo with a husk that completely covers the fruit (it doesn’t matter if the bottom of the tomato pokes out a little,), with no signs of tearing. The husk should be relatively tight, while the inner fruit being firm, but not stone- hard. It’s overripe when there is too much squishiness.
Tomatillos can be stored in the fridge for 2-3 weeks, “Keep them in an unsealed paper bag.” To keep them fresh and undamaged, do not clear the husks until you are ready to eat them.
Get Ice Cold
So, you’re not going to use your tomatillos before they get mushy? It is okay to freeze them. Just pop them completely into plastic zip-top bags and store them in the freezer. Allow them to dry completely before use. Although they are not as tasty as fresh and perfect tomatillos (we do not recommend them for raw salsa), they should definitely be cooked into bright and tangy sauce.