Re: Unripe tomatillos, storage and use?

At 09:10 AM 10/9/98 -0400, you wrote:
>This is the first time I've grown tomatillos and because of frost (southern
>New Hampshire), I had to harvest them before they were fully developed -
>only a handful of them have filled out their husks and are, presumably,
>ripe (I've left the husks intact).
>
>Can anyone give me some idea of how long I can store them in a cool
>basement before they deteriorate?
>
>Are any of them likely to ripen further in storage, as tomatoes do, even
>though they're not in the same family?
>
>I have a couple salsa recipes I'd like to try (after I've dealt with the
>rest of the harvest!) - will using underripe tomatillos significantly alter
>the flavor of the salsa? Offhand, I'd think it would probably be more sour,
>but thought I'd ask for advice from someone more experienced before I try.
>
>TIA,
>
>LaVerne Kehr
>Zone 4

Unripe tomatillos are preferred for use in any Mexican dish.  Ripe
tomatillos are too sweet, and then fit only for slicing in salads or baking
in pies (I wouldn't eat tomatillo pie, but some claim they do).  Were I
you, I'd husk them and wash them now.  If you're not going to use them
immediately, put them through the food processor and freeze them.  Margaret
Other Mailing lists | Author Index | Date Index | Subject Index | Thread Index