Tomatillos should be eaten when they are firm and green – don’t wait for them to turn red like a tomato.
You’ll need to remove the inedible papery husk and wash off the sticky sap that sometimes coats the fruits. You can eat them raw, but most recipes call for tomatillos to be cooked – this reduces their acidity and brings out the sweetness, but keeps their wonderfully fresh taste.
Boiling is the quickest way to cook tomatillos for use in salsas or soups. Place them in a saucepan, cover with cold water, bring to the boil and simmer for 5-7 mins until soft. You can also chop or purée tomatillos and add them to a stew for the last 30-45 minutes of cooking.
Alternatively, leave them whole and roast with a little oil and salt. Spread them over a roasting tin in a single layer and cook in a very hot oven until softened and browned in places; about 20 mins. Check on them half way and stir so that they caramelise evenly. They’ll lose their bright green colour and become soft and juicy.
Store in the salad compartment of your fridge and use within a week.
Country of origin
Grown in France.