Saving the Season: Tomatillos

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Back when I was obsessed with canning, I thought tomatillos were spicy. I guess it’s the company they keep.

Now that I’m doing the work-parenthood juggle, I’m more inclined to preserve the harvest in my freezer than in ball jars. That suits tomatillos just fine, which is a good thing because I’ve lately developed a mole verde habit. Sure, in late summer, I add the bright, tart fruit to salsa raw, but I love them even more in a long slow braise. tomatillo puree formatted

Since tomatillos haven’t yet taken a bow, I stocked up this week at the Greenmarket. Prepping them took less time than writing these sentences: I just removed the husks, rinsed and rough chopped the fruit, and gave it a quick whir in the blender. Now I’ve got a few quarts of tomatillo puree on ice, ready to deploy some wintry day for warm dishes like this one.

tomatillo puree


Betsy Bradley

Elizabeth L. Bradley writes about New York City history and culture. She hopes to find Tiffany blue dragees in her Christmas stocking this year.

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