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Tomatillos are commonly used in salsas, sauces, and soups, especially in Mexican cuisine, to add a tangy flavor.

Yes, tomatillos can be eaten raw and give a bright, tart flavor to salsas and salads.

Remove the husk, rinse off the sticky coating, and chop or leave whole as needed for your recipe.

Tomatillos themselves are not spicy; they are tangy and slightly tart. Spice comes from added ingredients.

Tomatillos are ripe when the husk splits and the fruit is firm, bright green, and fills the husk.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Yes, store cut tomatillos in an airtight container in the refrigerator and use within three days.

Tomatillos are more tart and less juicy than tomatoes and are typically cooked to soften their texture and flavor.

Yes, remove the papery husk and rinse the sticky residue off the tomatillo before cooking.

Keep fresh tomatillos in their husks in the refrigerator for up to two weeks, in a paper bag or open container.

Yes, roasting tomatillos enhances their sweet and smoky flavor. Roast under a broiler or on a grill until charred.

Yes, husk, wash, and freeze whole or chopped tomatillos in an airtight bag for up to 6 months.

Green tomatoes or a mix of lime juice and green bell pepper can be used, but flavor and texture will differ.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Tomatillos are the classic base for salsa verde, giving it its signature tartness and color.

Yes, tomatillos can be preserved by canning, making sauces, or jams following proper canning procedures.