Buy And Store
Tomatillos are frequently available in large chain grocery stores as well as most Mexican markets. Select unblemished fruit that complete fill their papery outside skin.
Storage
If you grow your tomatillos you can pull up the entire plant and store in a cool, dark, dry area and remove the fruits as needed. Purchased tomatillos can be stored in the refrigerator for about 3 weeks. Wrap loosely in paper in a single layer or place in paper back and keep in the coolest section of your refrigerator.
Freezing Tomatillos
The easiest method to freeze tomatillos is to remove the papery husks, clean them and pop them into freezer-weight zipper lock bags. When you want to use them remove as many as you like and thaw.
The tomatillos can also be cleaned, sliced and frozen as well but because you are exposing more surface to the air there will be more vitamin loss as well as potential flavor loss.
Prepare and Use Tomatillos
Remove and discard the papery husks from the tomatillo, rinse, dry and use per your recipe. Tomatillos are not usually seeded prior to use.
Medicinal Uses
In Mexico a concoction made of the flower calyces is used to treat Diabetes. The fruits are also used as a remedy for fever.
Culinary Uses
Although mostly the tomatillo is used cooked it can be eaten raw. It's commonly used in salsas as well as stews and sauces for meats. It is also made into jams and marmalades.
Featured Recipe - Salsa de Tomatillo con Aguacate
by Zarela Martinez
This versatile sauce is served with some classic Veracruzan antojitos (appetizers, snacks). It also goes well with grilled meats, chicken and fish. Since discovering it, I've taken to using it like a lighter, spicier guacamole. The chunky-textured original was made with a Mexican stone mortar and pestle. If using a food processor or blender, adjust the texture to your liking. It's good chunky, but I've also come to enjoy it puréed very smooth.
- 2 garlic cloves, cut in chunks
- 1 1/2 teaspoons salt, or to taste
- 1 small white onion, coarsely chopped
- 2 - 3 (or to taste) serrano chiles, stems removed, cut into chunks
- 1/2 pound tomatillos (6 - 8 average-sized tomatillos), cut into quarters
- 4 - 6 cilantro sprigs
- 1 ripe Mexican-type avocado (Hass or Fuerte)
In a food processor or blender, process the garlic and salt to a paste. Scrape down the sides if necessary with a rubber spatula; add the onion, chiles, tomatillos, and cilantro. Process with an on-off motion to make a slight chunky puree. Scoop out the avocado flesh into the machine and process to the desired smoothness. Serve within 1 hour (or preferably at once).
Yield: About 2 1/4 cups
More Tomatillo Recipes
Although my favorite used for tomatillos is a good Chile Verde, we have lots of great recipes that feature tomatillos.