Tomatillos should be firm and green – don’t wait for them to turn red. Remove the inedible papery husk and wash any sticky sap off the fruits. Although they can be eaten raw, cooking tomatillos mellows their acidity. To prepare them for use in salsas or soups, boil for 5-7 mins, until soft. For Mexican salsa verde, combine with diced red onion, a little brown sugar, lime juice and zest, chilli, garlic and fresh coriander. Season with a little salt or sugar to taste at the end. This lends itself to all things grilled – chicken, pork and white fish.
Store in the salad compartment of your fridge and use within a week.
Country of origin
Grown in France.