Blanching tomatillos before using them will mellow the flavour. Remove the husks and rinse before blanching for 5 minutes or until soft. Drain and crush or puree as directed in your recipe.

The easy way for a gardener to organise their growing and discover gardening ideas. Find Out More Growing Fire roasting tomatillos will enrich sauces with a smoky flavour. Roast under the broiler, with a propane torch, or over an open flame such as a grill. Make sure the heat is quite hot before roasting. If the heat is not hot enough, the tomatillos will turn mushy before being charred. At our tasting session in Liskeard in August 2020 we had a poll of what they tasted like – that ranged from tomato/melon, tomato/grape, tomato/cucumber, tomato/apple and tomato/gooseberry. It ranged widely but what was sure was that they were delicious! 95% of our local market customers loved them! (you can view this on TV if you like!) We grow our tomatillos in our polytunnels, giving them plenty of sunlight and warmth. They can be eaten green (under ripe) or yellow (ripe) and both have their own distinctive taste.A tomatillo harvest will be on its way soon after the blooming of its bright yellow flowers. After pollination from a neighbouring tomatillo plant, these flowers will be followed by the formation of green hoods, inside of which will grow the little green fruit. If growing in pots, plant the seedlings deeply as the buried stem will also produce roots. Provide a rich soil by mixing in homemade compost or some well rotted manure.