Do you blanch tomatillos?
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Also question is, how do I prepare tomatillos?
To prep tomatillos, peel the husk and rinse off the sticky residue it leaves behind. You don't need to remove the seeds. If eaten raw, tomatillos can be a little acidic and sharp-tasting. When cooked, their flavor tends to mellow, letting their sweeter side shine.
Furthermore, do you need to core tomatillos? Removing the core is not absolutely necessary, but the core can be a little tough. Rinse tomatillos under cool water and let them dry in a colander or on a towel. The skin will feel sticky but that's normal.
Similarly one may ask, can tomatillos be frozen for later use?
Yes, you can freeze whole tomatillos in gallon bags for a few months, and they will be fine. But if freezer space is limited, as it is for many of us, cooking and pureeing the tomatillos and freezing in quart containers is a much more efficient use of space.
How do you make tomatillos less bitter?
Add onions and radishes the next time you boil them down. I find cooking them with onion and radish helps take some of the brightness out of the tomatillos. Also, charring the tomatillos will help a bit, then finish with cilantro.