- Tomatillos are typically grown from seeds. Start seeds indoors 6-8 weeks before the last expected frost. Transplant the seedlings outdoors once the soil has warmed.
- Choose a sunny location with well-drained soil.
- Space the tomatillo plants about 3 feet apart. They can grow quite large, and proper spacing allows for good air circulation.
- Tomatillos prefer consistent moisture. Water regularly, especially during dry periods, but be cautious not to overwater, as they don’t like to sit in waterlogged soil.
- Provide support for the tomatillo plants, as they can become top-heavy when laden with fruit. Cages or stakes work well.
- While not strictly necessary, pruning can help manage the size of the plants and improve air circulation.
- Tomatillos are ready to harvest when the husk splits and the fruit fills it. The fruit should be firm and green. Harvest when the fruit is still green and before it turns yellow or brown.
- Fresh Storage:
- Store fresh tomatillos in a paper bag in the refrigerator. They can be kept for up to two weeks. Keep them in their husks until ready to use.
- If you have an abundance of tomatillos, consider freezing them. Remove the husks and wash the tomatillos. You can freeze them whole or sliced. Blanching before freezing can help preserve their quality.
- Tomatillos can be canned in the form of salsa verde or whole. Follow safe canning procedures to ensure the preservation of your tomatillo products.
- Tomatillos can be dried, but they are often better suited for salsa and sauces. If you want to try drying them, slice them thinly and use a dehydrator or oven at a low temperature.
- Pickling tomatillos can be another way to preserve them. This involves submerging them in a vinegar-based brine.
Remember to always follow proper food safety guidelines when storing tomatillos or any other produce. Proper storage methods can help you enjoy your homegrown tomatillos for an extended period.
TOMATILLO CORN RELISH RECIPE
Tomatillo corn relish is a delicious and versatile condiment that can be used to add flavor and brightness to a variety of dishes. Here’s a simple recipe for you:
- 1 cup fresh or grilled corn kernels (about 2 ears of corn)
- 1 cup tomatillos, husked, rinsed, and diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño pepper, seeds and ribs removed, finely chopped
- 1 clove garlic, minced
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt and pepper to taste
- Prepare the Ingredients:
- Husk and rinse the tomatillos. Dice them into small pieces.
- If you’re using fresh corn, remove the kernels from the cobs. If you prefer a smokier flavor, you can grill the corn first before removing the kernels.
- Finely chop the red onion, jalapeño pepper (adjust the amount according to your spice preference), and cilantro.
- Mince the garlic.
- Combine Ingredients:
- In a large bowl, combine the tomatillos, corn kernels, red onion, jalapeño, cilantro, and garlic.
- Dress the Relish:
- Drizzle the olive oil over the mixture.
- Squeeze the juice of one lime into the bowl.
- Season with salt and pepper to taste.
- Mix Well:
- Gently toss all the ingredients together until well combined.
- For the best flavor, let the tomatillo corn relish chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld.
- Serve the tomatillo corn relish as a side dish, on top of grilled chicken or fish, or as a topping for tacos, nachos, or salads.
Feel free to adjust the quantities and ingredients based on your preferences. This relish adds a burst of freshness and tanginess to your dishes, making it a great addition to your culinary repertoire. Enjoy!