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.