The tomatillo is a cousin of the tomato and part of the nightshade family. These small fruits come in colors of green, yellow and purple and are covered in a paper-thin husk. They also get as big as a golf ball or as small as a large marble. Tomatillos have a tart taste and a lemony scent and are used in numerous Mexican recipes, such as salsa. They can be eaten raw or stored in several different ways for future use.
Set them in a dry and ventilated area such as a hanging basket in your pantry. They store in their husks like onions and will last for about two months like this. If you see any mold on the husks, then peel it off, wash them and stick in them in the fridge.
Place the tomatillos in a paper bag and set them in the crisper drawer or in a bowl with a paper towel over them in your fridge. Just make sure they don’t get wet or the inside of their husk could become a little slimy. Leave their husks on. This method of storing works well if you aren’t going to use the tomatillos right away, and will last for about a month.
Peel the husk off the small green fruit. The tomatillo may have a sticky feeling after you husk it; if so, just wash it off. Pat them dry with a paper towel and place them on a cookie sheet and place them in the freezer. Wait until they are almost frozen, then place them in zip-lock bags and put them back in your freezer. They will store from six months to a year when frozen. Upon thawing, the tomatillos will be soft but will be fine for cooking.
Take the husk off of the tomatillos and wash them. After they dry off, cut them in thin slices or dice them up. Place them on a cookie sheet and stick them in the freezer until almost frozen. Take them out and put them in zip-lock bags and set them back in the freezer. These bags will last about six months to a year.
Husk and wash the tomatillos and then cut them up. Stick them in a blender and puree. You can also puree them with other vegetables to be used in salsas and sauces. Pour them into ice trays and put them in the freezer. Once frozen you can stick the cubes into zip-lock bags until needed. Tomatillos can also be canned with a pressure cooker or stored as relish.