tomatillos that are firm, dry, hard and tightly attached to their husks.
tomatillos that are moldy, soft, yellow or sticky.
Seasonality: Summer and early fall
Refrigerate tomatillos in a paper bag up to 1 month.
Tomatillos may ripen to yellow but are better used when green. Before cooking or eating tomatillos, pull off the papery husks by hand, then wash by swishing in a bowl of cold water to remove the sticky coating.
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