A spicy, smoky salsa featuring hot peppers and tomatillos.
Tomatillos are a member of the nightshade (Solanaceae) family, related to tomatoes, and are an important ingredient in Mexican cuisine. Tomatillos have been cultivated in Mexico and Guatemala for several centuries, where they were important staples for Mayan and Aztec cultures. Tomatillos most closely resemble ground cherries, but are slightly larger and are typically used as a savory ingredient, especially in salsa and ‘green sauce’ found in Latin America. Tomatillos are a savory vegetable used in salsas, salads, soups, other raw or cooked dishes and are the secret ingredient of salsa verde. Similar to husk cherries, tomatillos have an outer husk that must be removed before eating. At times, tomatillos have a naturally sticky coating, which can be washed off with water before eating.
Storing & Cooking Information
Handling: Remove the husks and rinse the tomatillo. Tomatillos are generally eaten with the seeds in.
Storing: Tomatillos will last up to 2 weeks stored at room temperature. Refrigerate in husks beyond 2 weeks.
Freezing: Remove the husks, clean and place in a freezer-safe container. When ready to use thaw and slice.