Tomatillos are a type of green tomato that are often used in Mexican cuisine. They have a unique flavor and can be stored in the refrigerator for up to two weeks. How should they be stored?
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Why store tomatillos?
Tomatillos are an important part of Mexican cuisine, and theyufffdre becoming more popular in the United States as well. If you canufffdt find them at your local grocery store, you may be able to find them at a farmerufffds market or on a farm site. Check for tomatillos that are still green and have a papery husk. They should be firm, but not hard.
Here are some tips for storing tomatillos:
-Harvest only what you need. Tomatillos will keep for about two weeks after theyufffdre picked, so itufffds best to only harvest what you need and store the rest in the fridge.
-Store in a cool, dry place. Tomatillos should be stored in a cool, dry place out of direct sunlight.
-Check for mold regularly. Be sure to check your tomatillos regularly for mold or other signs of spoilage. Throw out any that look like theyufffdre going bad.
How to store tomatillos?
When harvesting, look for tomatillos that are bright green and firm. Avoid any that are bruised or have started to yellow. Once you get them home, store in the fridge loosely wrapped in a plastic bag for up to 2 weeks.
Tips for storing tomatillos
Tomatillos are a staple in many Mexican dishes, and they’re becoming more popular in the United States as well. If you’re lucky enough to have a tomatillo plant, you’ll need to know how to store them properly so they don’t go bad. Here are some tips from Bon Appufffdtit:
-Check the tomatillos for ripeness before harvesting. They should be firm and bright green.
-Store unripe tomatillos in a paper bag at room temperature until they turn green.
-Ripe tomatillos can be stored in the fridge for up to two weeks.
-To freeze, wash and dry the tomatillos, then remove the husks. Cut them into quarters or slice them, then place them in a freezer bag.
How to tell if a tomatillo is bad
You can tell if a tomatillo is bad if it is:
-Soft and squishy
If the tomatillo is any of these, it’s best to just throw it away.
How to use stored tomatillos
Itufffds tomatillo season! Here are some tips on how to use these delicious little green fruits, courtesy of Bon Appufffdtit magazine.
Tomatillos are part of the nightshade family, along with tomatoes, eggplants, and peppers. Theyufffdre related to cape gooseberries, and their husks resemble miniature papier-mufffdchufffd lanterns. The fruits grow in clusters and vary in size from a large grape to a small plum.
When selecting tomatillos at the market, look for ones that are firm and bright green. Avoid any that are discolored or have started to soften.
To store tomatillos, remove them from their husks and place them in a single layer on a plate or baking sheet lined with paper towels. Cover with another layer of paper towels and refrigerate for up to one week.
Recipes using stored tomatillos
Tomatillos are filled with small, hard seeds. They are a key ingredient in many Mexican dishes, including salsa verde. Tomatillos are also known as husk tomatoes or jamberries. When selecting tomatillos at the market, choose those that are firm and bright green. Avoid any that are yellow or have brown spots.
To store tomatillos, remove the husks and rinse the fruits under cool water.Place them in a single layer on a plate or baking sheet and refrigerate for up to two weeks. Tomatillos can also be frozen whole or pureed.
Here are some tips for using stored tomatillos:
-Add them to soups and stews for extra flavor.
-Make homemade salsa verde by blending tomatillos with garlic, onions, chili peppers, and cilantro.
-Puree tomatillos and add them to guacamole for a tangy twist on the classic dish.
-Toss cubed tomatillos with olive oil and roasted vegetables for a healthy side dish.
More information on tomatillos
More information on tomatillos
The humble tomatillo is a small, round, green fruit that is encased in a papery husk. It is a member of the Solanaceae family, which includes other nightshade vegetables such as tomatoes, potatoes, and eggplants. Tomatillos are native to Mexico and Central America and have been cultivated for centuries. Today, they are an important part of Mexican cuisine and are often used in salsa verde or roasted and added to other dishes.
If youufffdve ever been to a Mexican market, youufffdve probably seen tomatillos for sale. They can also be found at some farmers markets and specialty stores. When choosing tomatillos, look for firm fruits that are still enclosed in their papery husks. The husks should be dry and papery, not damp or wet. Avoid fruits that have brown spots or are beginning to shrivel.
Once you get them home, remove the husks and discard them. You can then store the tomatillos in the fridge for up to a week. When youufffdre ready to use them, just give them a rinse under cold water.
If youufffdre not going to use your tomatillos right away, you can also freeze them. Just remove the husks and place the fruits in a freezer-safe bag or container. Frozen tomatillos will keep for up to six months.
FAQs about storing tomatillos
Tomatillos are a staple in Latin American cuisine, and they’re becoming more popular in the United States all the time. If you’re lucky enough to have a farm market or tomatillo-producing farm nearby, you may be wondering how to store these little green fruits (yes, they’re fruits, not vegetables) so that you can enjoy them throughout the year. Here are some tips from Bon Appufffdtit magazine:
Check for ripeness: Tomatillos are ripe when they’re firm and bright green. Avoid tomatoes that are yellowing or have spots.
Storage tips: Once picked, tomatillos will keep for about two weeks in a cool, dry place. If you’re not planning to use them right away, refrigerate in a plastic bag for up to two months.
Harvesting tips: When picking tomatillos, look for ones that are bright green and firm. Avoid yellowing or spotted fruit.
Other ways to use tomatillos
Other ways to use tomatillos:
-Raw tomatillo salsa: Combine 2 chopped seeded tomatillos, 1/2 small jalapeufffdo (seeded if you like it less spicy), 2 tablespoons chopped fresh cilantro, 1 tablespoon fresh lime juice, and salt to taste.
-Tomatillo and avocado salad: Toss diced seeded tomatillos with diced avocado, diced red onion, chopped fresh cilantro, and a splash of vinaigrette. Season with salt and pepper.
-Tomatillo sauce: Roast 2 pounds husked, rinsed tomatillos on a baking sheet at 425ufffdF until soft, about 15 minutes. Let cool slightly; then purufffde in a blender with 1/2 cup chopped onion, 2 cloves garlic, 1 cup chicken broth, and salt to taste.
The best way to store tomatillos is to keep them in a cool, dry place. If you have a lot of tomatillos, you can also store them in the refrigerator. Just be sure to check on them regularly and use them within a week or two.
If you’re looking for more tips on how to store tomatillos, Bon Appufffdtit has some great tips. You can also check out this farm site for more information on harvesting and storing tomatillos.