Few vegetables survive extreme temperatures as well as tomatillos. Tomatillos thrive in blistering heat and store well in sub-zero temperatures. Tomatillos are almost always eaten cooked -- heat tempers their sharp bite -- so you can't detect the softening that naturally occurs with freezing when you eat them in a salsa, stew or curry. After you thaw tomatillos, use them within 24 hours and don't refreeze them.
Things You'll Need
- Rimmed baking sheet
- Heavy-duty freezer bag
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Pull away the papyrus-like husks sheathing the tomatillos and rinse them under cool running water. Tomatillos secrete a tacky fluid that acts as a natural insect repellent, and you may need to scrub them with a vegetable brush while rinsing to remove it.
Dry the tomatillos with paper towels and arrange them on a rimmed baking sheet. Place the baking sheet in the freezer.
Chill the tomatillos until frozen solid, about 2 hours. Pack the tomatillos in heavy-duty freezer bags.
Label the bags with the date and return them to the freezer. Use the tomatillos within one year for best quality.