How to Prepare Tomatillos

- Fresh tomatillos

- Sharp knife

- Cutting board

- Colander

- Bowl

Instructions:

1. Selecting Ripe Tomatillos:

Choose firm, plump tomatillos with vibrant green husks. Avoid any with blemishes, soft spots, or yellowish/brown husks.

2. Removing the Husk:

Gently peel off the papery husk from each tomatillo. The husk should come off easily, but be careful not to tear the tomatillo.

3. Rinsing:

Rinse the peeled tomatillos under cool running water to remove any residual dirt or debris.

4. Cutting:

Place the tomatillos on a cutting board and cut them in half crosswise.

5. Removing Seeds (optional):

If you want to remove the seeds for a smoother consistency, use a small spoon or your fingers to scoop them out from the cut tomatillo halves.

6. Chopping:

Depending on your recipe, you can either coarsely chop the tomatillo halves or leave them as halves.

7. Cooking or Using Fresh:

Tomatillos can be used in various recipes. You can cook them in stews, soups, salsas, or puree them for sauces. They can also be used fresh in salads or as a garnish.

Remember, tomatillos are slightly acidic, so taste and adjust the seasoning accordingly in your recipes.