How to Buy, Store, and Cook Tomatillos, in Season in August
Summertime, and the growing is easy. This week, we'll be taking you through the seasonal ingredients you should be cooking with in August. Today: tomatillos.
Back in the Aztec days, tomatillos were the normal-sized members of their family, while tomatoes, the big lugs, were called "big tomatillos." Somehow, during that whole conquest and colonization thing, the Spanish got it twisted, and we ended up with the diminutive tomatillo. But just because we call it small doesn't mean it can't bring a whole bunch of flavor to your next fiesta. They're a staple of Mexican cooking, lending dishes a bright, citrusy zing (along with some toothsome texture).
HOW TO BUY
Seek out tomatillos with a healthy-looking husk: It should be mostly intact, and not so dried out that it's shriveled or crumbly. The fruit should be firm and free of blemishes, and if you want a slightly sweeter tomatillo, look for one on the smaller side.
HOW TO STORE
Until you're actually using tomatillos, leave them in their husk. If stored in a dry place at room temperature, they'll keep for three to five days. If you throw them in the fridge, they'll last for two to three weeks.
