Tomatillos
Small, tart green fruits in a papery husk. The base of salsa verde. Sticky beneath the husk until rinsed; that residue washes off, it isn't spoilage.
Used for
- salsa verde
- green chile
- braises
- soups
In the kitchen
- Remove the papery husk.
- Rinse off the sticky residue.
- Roast or boil until soft before blending.
Picking it at the store
- Choose firm fruit that fills out the husk snugly. A shriveled, loose husk means it's aging.
- The husk turns from green to papery tan as it dries out; that's fine, just rinse well.
Related terms
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