Description
Tomatillos look like small green tomatoes encased in a paper-like husk. Tomatillos have a refreshing, crisp flavor that is an excellent complement to sauces and other Mexican dishes. They can either be eaten raw or briefly blanched in a pan until their skins burst, creating a smooth sauce that would make an excellent addition to any dish. The tomatillo is also rich in vitamin C, making it nutritious as well as delicious.
How to Store
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, unprotected, 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 a 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.
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