Sometimes the garden throws more at you than you can squirrel away at one time. While I am continuously picking and freezing kale (when we don’t eat it fresh) and we are up to our ears in canning, it’s good to know there are quicker methods at hand. For instance, we just learned you can freeze tomatillos with next to no prep work. A helpful little tip that allows us to put more time into preserving produce that needs more thorough attention. You know, like these tomatoes.
Every morning I tend the gardens and pick what’s ripe. And now, when I pick tomatillos I no longer question their future.
Once I get these guys inside, I peel the husk and wash the extreme stickiness off both the tomatillos and myself.
After drying the the tomatillos off, they are placed on one of our handy toaster oven baking sheets lined with wax paper. (You are either a toaster oven person or you’re not. I married a toaster oven person.) The size is handy for sliding into the freezer with ease…no matter how full of frozen kale and okra it is.
I let the tomatillos freeze for a few hours and then place them into a freezer safe zip-lock bag. Freezing them before this step insures they won’t stick together in the bag.
One thing I do, is to press all the air out of the bag and roll them up tight. I do this each time more is added to the bag.
That’s it. As I pick more I’ll go through the same process. I want to accumulate a lot for our next round of salsa verde, cause you know we’ve got that salsa snack addiction.