After picking tomatillos, you can store the fruits still inside their husks in a paper bag in your refrigerator for 2 to 3 weeks. Alternatively, husk, wash, and freeze them as you would berries.

My introduction to tomatillos happened by chance. The seed supplier included a few surprise packets as a thank you for my ...

Late July has arrived in the qathet region, and so has an abundance of fruits and vegetables to be harvested. According to ...

Tomatillo cocktail: Remove husks and rinse well. Purée tomatillos with cucumbers (about 70 per cent tomatillos to 30 per cent cucumbers) and add simple syrup.

The tomatillo has been used by Aztec and Mayan cooks for centuries but can be found around the world and add zing to many dishes. Fresh tomatillos must have their husks removed first.

Small, green tomato-like fruits in husks offer a bright citrus taste that marks Mexico’s famous salsa verde.

2. Discard the tomatillo husks. Rinse the fruit to get rid of sticky residue, then cut them into 1/2 inch thick rounds – trimming any stems as you go – and place them in a mixing bowl as you work.

THE STEPS YOU TAKE Tomatillos are like small, green, gift-wrapped tomatoes. With their wrinkled, papery husks, I think they look more like a drawing of a vegetable than an actual vegetable.

Native to Mexico, tomatillos go by a variety of names, including jamberry, husk tomato and Mexican green tomato. And, like the tomato, the tomatillo belongs to the nightshade family.