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General Produce


Common Packs:

5-, 10-, and 40-lb. bulk cartons

Receiving Inspecting:

Good quality tomatillos should be firm and dry with clean, close-fitting husks. Avoid soft tomatillos or those that exhibit black discoloration or mold.

Storage Handling:

Short-term storage recommendation (7 days or less)

  • 45-50° F/7-10° C
  • 85-95% relative humidity
15 to 21 days.

Pitting, discoloration, and increased decay are all indications of chill injury; do not store below 45° F/7° C.

Usage Ideas:

  • Roast husked tomatillos with sliced onions, garlic, and pork shoulder; when tender, serve meat with soft vegetables over top.
  • Grill tomatillos until charred; peel skins and purée with roasted Serrano chiles, white onion, cumin, brown sugar, and cilantro; serve this salsa with Mexican entrées.
Seasonal Availability:

Major production areas include California and Mexico.