Updated: Oct 7, 2019
Tomatillos are one of my favorite things to grow and eat! Easy to grow, producing abundant fruit, not susceptible to pests or diseases, tasty and versatile. I love making salsa verde every summer, and also adding them to other dishes. Today you received a mix of green and purple tomatillos, which can be used interchangeably and will be the first of a few weeks of tomatillos for CSA members. Cook with them this week or freeze and store for later use (plan on receiving some cilantro and peppers a few weeks time). Here are some tips and recipe ideas:
To store: Store tomatillos in their husks for about two weeks in a paper bag in the vegetable crisper section of the refrigerator.
To freeze: Remove the husks and rinse tomatillos under cold water. Allow them to air dry, pop them into a freezer bag or container, and then into the freezer.
Salsa Verde: I usually make salsa verde by spreading whole tomatillos, some cloves of garlic, a quartered onion, and some jalapeños or other hot pepper on a baking tray and roasting in the oven at 400 or 425 degrees until things are browning and bubbly. I may turn some things over to evenly roast. Then I puree these in my food processor with cilantro, lime juice, and salt to taste. I usually freeze a few jars for the winter. You can make salsa verde with all raw ingredients too, no need to roast. For some more detailed recipes, check out the website Food in Jars.
Other uses: Tomatillos are an ingredient in chile verde and in this Guatemalan chicken dish, Jocon. I like to chop them up and add them to soups, stir-frys, and scrambled eggs. Let us know what you decide to make!