Tomatillo

Storage Tips

Leave husks on until ready to use – The papery husk helps protect the tomatillo. Keep them intact until you’re ready to wash and cook.
Countertop vs. fridge – If you’ll use them within a couple of days, tomatillos can sit on the counter. For longer storage, keep them in a paper bag or breathable container in the refrigerator (they’ll last up to 2–3 weeks).
Freeze for longer storage – Peel off husks, wash off the sticky residue, and freeze whole tomatillos on a tray before transferring to a bag. They lose firmness but are excellent for sauces and salsas after freezing.

Roast or broil for depth – Roasting tomatillos intensifies their flavor, giving salsa verde or sauces a deeper, slightly smoky edge compared to raw.
Use raw for brightness – Blending raw tomatillos into salsa gives a tart, citrusy pop—great for cutting through rich or fatty dishes.
Balance acidity – Tomatillos are tangy; pairing them with avocado, roasted peppers, or a touch of honey/sugar helps balance the flavors while keeping their lively brightness.