Plant: Set out nursery seedlings (or grow your own; seeds available from Botanical Interests) in rich, well-draining soil, 2 to 3 feet apart, in full sun about a month after frost has passed.
Raise: Stake plants as you would tomatoes—they’ll eventually reach about 4 feet tall and wide. Keep soil moist until fruit develops, then let soil dry out between waterings.
Reap: Harvest tomatillos when they’re green and walnut-size; they’ll have a lemony tartness that mellows nicely in cooking. Remove the papery outer husks when you’re ready to use the fruit, and rinse off the sticky residue.
Guacamole: Broil halved tomatillos, turning often, until starting to blacken; let cool. Mix them in a bowl with chopped onion, jalapeño chile, and cilantro. Add fresh lime juice and cubed avocados; mash mixture with a fork to combine.
Also try:
Make a Marinade:
Mix puréed broiled tomatillos with fresh lime juice, chopped serrano chile, and a pinch of salt. Add a little olive oil and use to marinate fish, shrimp, or chicken before grilling.
Also try:
Make Tomatillo Chicken Soup:
Slice tomatillos and boil until tender. Purée, then combine with chicken broth, shredded chicken, jalapeño chile, and canned hominy. Serve with sour cream, tortilla chips, and cilantro.
Also try: