
This year I have tomatillos in my garden, and I’m so excited to play with the fruit! I love the Cafe Rio tomatillo dressing (I need to find my recipe and post it!), and I can’t wait to try sauces and salsas with them!
A few weeks ago tomatillos were featured in the food section of the newspaper, so I’m posting what I learned so I don’t forget when I finally have some tomatillos ready!
Fresh tomatillos must have their husks removed first. Then, rinse lightly in cool water.
Use Raw: Coarsely chop and use in salsas, guacamole, salads, or slice thinly for sandwiches.
Use Cooked: Cook in boiling water until tomatillos begin to go translucent, about 5 minutes. Or roast tomatillos on a griddle until they soften and toast, darkly in some spots. Use in salsas or recipes as directed.