Care & Storage
For Eating Fresh: Store at room temperature for a week or so.
To Freeze: Wash, remove any blemishes, and freeze. (Tip: If you lay the tomatillos on a tray in the freezer before putting them in a container, then they will freeze individually instead of in a large clump and can be used at different times instead of all at once.)
August - October
Roasted Tomatillo Salsa
Adapted from The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker
1 lb tomatillos, husked and rinsed
3 fresh hot green chili peppers (such as serrano or jalapeno), seeded and chopped
1 small clove garlic, minced (optional)
¼ cup water
1 small white onion, finely chopped, rinsed, and drained
3-4 tbsp chopped fresh cilantro
1 tsp salt
¾ tsp sugar
Preheat the broiler. Line a baking sheet with aluminum foil and place the tomatillos in a single layer on the baking sheet. Broil until darkened and softened on one side, about 4 minutes; turn the tomatillos over and broil on the other side, 5 to 6 minutes more. Let cool completely. Place the roasted tomatillos and any juice that has accumulated around them in a blender or food processor along with the chilies and garlic. Coarsely puree, leaving the mixture a little chunky. Remove to a medium bowl and stir in the water, onion, cilantro, salt, and sugar. Thin with up to a ¼ more water if desired. Let the salsa stand for a few minutes before serving to allow the flavors to develop.