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Important in Mexican cooking, the tomatillo, or husk tomato, has been under-utilized and not as well-known in this country.  It is the main ingredient in salsa verde, or green sauce.  When tomatillos are blended with the perfect combination of garlic, onion, hot chile peppers, lime juice, and fresh cilantro, all that is needed is a huge bag of tortilla chips . . . and a cold drink!
Tomatillos can be stored at room temperature, with husks on, for up to two weeks.  For long term storage, refrigerate in husks, but not in a plastic bag.
Some people enjoy eating tomatillos just as they would eat a tomato, raw and whole.  Served this way, it is known as a “tomato apple.”
Chop tomatillos into salads or lightly stir-fry them with other vegetables.


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