Tomatillos
Tomatillos look like small green tomatoes encased in a papery husk. Tomatillos have a refreshing, crisp flavor that is an excellent complement to salsas and other Mexican dishes. They can either be eaten raw or briefly blanched in a pan until their skins burst, creating a smooth sauce to work with. The tomatillo is also rich in vitamin C, making it nutritious in addition to delicious.

Storage
» Store in the dry storage area of the kitchen. Chilling injury (water-soaked blisters, shrivel and mushy, mealy flesh)
can occur if held for more than 1 day, un-protected, in a walk-in cooler.
» Store in a cool dry, well ventilated place. Temperatures over 80 degrees will cause rapid acceleration of decay.
» Keep cases dry away and from moisture sources. Moisture will accelerate mold.
» With their husks removed and proper refrigeration, tomatillos can last up to two weeks.

Handling
» Follow good rotation practices, first shipments received should be used first.

Preparation
» Prepare as needed. Try not to use product from the previous day.
» Need to be washed in a sanitary rinse, immediately prior to preparation.
» Store prepped product immediately into refrigeration (covered) upon completion of the prep.