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When you have a glut of tomatillos, it's good to know that they can be frozen for use later on. If you are harvesting your own, it is important to get them at the right time, just before the fruit drops.[1]

  1. Discard any tomatillos that are past their prime (yellowed, brown, split, discolored). Wash any dirt or other grime off them; you will need to be especially concerned to remove any "stickiness" on the peel.<
  2. The tomatillos should only be placed in the freezer dry, not wet.
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  3. Place the dry tomatillos across the baking sheet.[2] It is up to you whether you freeze the tomatillos whole or sliced.
  4. They are now ready to be packed into small freezer bag lots.[3] Their pre-frozen state will ensure that they do not stick together in the bags.
  5. It is recommended that you remove as much air as possible from the bag.[4] Label and date so that you know when you placed them in the freezer.
  6. Allow to thaw and use in salsa and soup. Note that they will be a little softer in texture than prior to freezing but are still perfectly edible; just prefer recipes that require mushier tomatillos.
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Community Q&A

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  • Question
    What plant family are tomatillos in?
    Maria elisa bethia
    Maria elisa bethia
    Community Answer
    Tomatillos are in the Nightshade family, as are tomatoes. Even though tomatillos look like green tomatoes, they are not tomatoes. Tomatillos have been grown as far back as the pre-Columbian era, and are usually thought of as a Mexican food item.
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Tips

  • It is also acceptable to freeze a pureed sauce of tomatillos, with or without additions. Only add herbs and spices to a pureed sauce on thawing.[5]
  • Frozen tomatillos can be kept for up to 6 months.
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References

  1. Vegetable Gardening Forum, Growing Tomatillos?
  2. eHow, How to Freeze Tomatillos
  3. Lazy Gardening, Growing and Cooking Tomatillos
  4. Vegetable Gardening Forum, Growing Tomatillos?
  5. Lazy Gardening, Growing and Cooking Tomatillos

About This Article

Chef Jeff Woodward
Reviewed by:
Private Chef
This article was reviewed by Chef Jeff Woodward. Jeff Woodward is a Private Chef and the Owner of The Rogue Chef based in Branson, Missouri. With over 20 years of experience in the restaurant industry, he has cooked for esteemed clients including The Harlem Globetrotters, Peyton Manning, Mark Wahlberg, and Justin Timberlake. Chef Jeff won the Branson Tri-Lakes News Reader's Choice Award 2023 for Best Catering. He has been the Featured Chef Demonstrator for 2 years in a row for The Women's Show in Springfield, MO. The Rogue Chef has been the Hollister Chamber of Commerce Spotlight Chef, an award published in Tri-Lakes News. Chef Jeff's food has been featured on KY3 Television. He publishes a recipe weekly in the Branson Globe newspaper and monthly in Lost on the Lake Magazine. He published a feature article for Chef Talks in Discover Home and Style Magazine. He has an associate’s degree from Southwestern Illinois College and a Culinary Arts degree with a Certification in Baking from Ozark Technical College. This article has been viewed 118,669 times.
160 votes - 97%
Co-authors: 6
Updated: November 22, 2024
Views: 118,669
Categories: Freezing Food
Thanks to all authors for creating a page that has been read 118,669 times.

Reader Success Stories

  • Pauline Petillon

    Pauline Petillon

    Sep 25, 2016

    "Great specific directions and pictures for how to use tomatillos. This is my first year growing them and I was..." more
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