The Webster Viridarium
When are tomatillos ready to pick?
What’s more intriguing than the delicate lantern shaped coverings that conceal the tomatillos inside? If you can’t see the tomatillo, how do you know if its ripe?
If you press against the sides of the lantern and it feels largely empty or if there is noticeable space between the walls of the lantern and the fruit inside, its not ready to pick.
Ideally the fruit will eventually grow large enough to split open the papery lantern husk or at least press against the lantern’s sides. The colour of a the tomatillo husk can vary by variety, but most will transition from an attractive mid green colour to a dryish tan colour. The fruit inside should feel firm with a slight amount of give, not unlike a ripe cherry tomato.
Ripe tomatillos should detach with a slight tug. If they resist, give them a few more days on the vine.
For most uses, its preferable for tomatillos to be picked as soon as they are ripe in order to maintain their somewhat sharp flavour. Once the fruit begins to yellow they will become sweeter and will lose a bit of their zip.
Salsa Verde
Tomatillo salsa (salsa verde) is a bright, tangy Mexican green sauce made by blending cooked tomatillos with onions, peppers, cilantro, and lime juice.
Ingredients
- Tomatillos: 1 1/2 pounds (husks removed and rinsed well)
- Onion: 1/2 cup chopped white or yellow onion
- Peppers: 1 to 2 jalapeño or serrano peppers
- Garlic: 2 cloves
- Cilantro: 1/2 cup fresh leaves and stems
- Lime Juice: 1 tablespoon fresh
- Salt: To taste
How to Make It
Prep the tomatillos: Remove the papery husks and wash the sticky residue off the tomatillos. Cut them in half.
Cook the vegetables: Roast the tomatillos, peppers, and garlic under a broiler for 5 to 7 minutes until the skins are lightly charred and blistered. You can also boil them in water for 5 minutes or pan-sear them.
Blend the ingredients: Transfer the cooked vegetables and any accumulated juices to a blender or food processor. Add the onion, cilantro, lime juice, and salt.
Pulse to your liking: Pulse the mixture until it reaches your preferred texture, from chunky to smooth.
Cool and serve: Let the salsa cool completely, then refrigerate for at least 30 minutes before serving with chips or over tacos.
