And did I get the best deal! Last year I paid $0.99 and $0.89 a pound for tomatillos. I paid $0.49 a pound! I bought almost 10 pounds. That should translate to about 3 batches of salsa. I also got cilantro, 2 bunches for $1.00 which is pretty good. I forgot garlic cloves, so I've got to run to the store before I begin my first batch.
According to eHow.com, this is how to select tomatillos:
1. Locate the tomatillos in the supermarket. They are now found in most U.S. grocery stores, and usually located next to the hot peppers.Stay tuned for the recipe.
2. Select a tomatillo and pick it up. Most of the tomatillos will still have the papery husk attached. This papery husk should be in tact and relatively crispy and free from moisture or mold.
3. Peel the husk back slightly and examine the color of the tomatillo. It should be bright green and evenly colored. Avoid selecting tomatillos having black or brown spots, which can be an indication of spoilage.
4. Squeeze the tomatillo. It should be quite firm and will not yield much to pressure from your hands. Soft tomatillos may be spoiled and should be avoided.
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