Tomatillos
How to store:
-
Tomatillos are best used fresh and green. They are less juicy and more richly flavored than a tomato. Raw tomatillos have a zesty, tart flavor that develops an herbal lemon flavor when cooked.
-
Store tomatillos in their husks for about two weeks in a paper bag in the vegetable crisper section of the refrigerator (55° to 60°F and 85 to 90 percent humidity). Tomatillos will suffer chilling injury if stored below 41°F.
-
Do not store tomatillos with apples or bananas which give off a natural gas called ethylene; ethylene will cause tomatillos to darken in storage.
-
Tomatillos can be frozen or canned for later use. To freeze tomatillos, remove the husk, wash the fruit, and freeze them whole in a freezer container or bag. Double bagging will prevent freezer burn.
A favorite farm recipe:
.jpg)
Ingredients
-
1 pound (about 14) tomatillos
-
1/2 small jalapeno
-
1 small yellow onion, cut in half
-
2 tablespoons olive oil
-
Juice of 1 lime
-
1 teaspoon coarse salt
-
1 teaspoon sugar
-
1/2 teaspoon ground cumin
-
1/4 cup fresh cilantro, coarsely chopped
Directions
-
Step 1 - Heat an outdoor or stove-top grill. Keeping them in their husks, brush the tomatillos, the jalapeno, and onion halves lightly with the olive oil. Grill the vegetables until soft, about 15 minutes.
-
Step 2 - Remove the husks from the tomatillos. Place grilled vegetables into the bowl of a food processor. Add the lime juice, salt, sugar, cumin, and cilantro. Pulse the mixture until salsa is formed, about 8 pulses. Serve with warm tortilla chips.
Cook's Notes
-
When you grill the tomatillos in their husks they get cooked through but not charred. Adjust the salsa's heat with more or less jalapeno.
Tomatillos have an acidic flavor and are often used chopped and cooked in sauces.