Once its papery husk is removed, a tomatillo looks like a smaller green version of its relative, the tomato. Originally cultivated
in Mexico long before the tomato, tomatillos are common south of the border and are the main ingredient in salsa verde. More
tart than a tomato, they have a firmer texture and an herby, lemony flavor.
How to Choose Tomatillos
The fruits should be solid and round with brown husks that are dry and tight-fitting. Pass up any specimens that give to pressure or have obvious soft spots. Their thick skins remain green even when ripe and have a naturally occurring sticky coating that helps preserve the fruit for several weeks.
How to Store Tomatillos
Refrigerate in a paper bag for up to 1 month.
How to Prepare Tomatillos
Peel off husks and wash just before using. Cooking deepens the flavor and softens the tough skins; like tomatoes, they can be cooked and then frozen.
Fruits and vegetables at their peak right now.
Find out what's in season in your area right now, then locate a farmers' market near you.