Where to buy tomatillos in the winter?
If this is for a simmered or stewed recipe, best advice: don't use fresh. used canned tomatillos.
I have a favorite recipe for Chicken Chile Verde and I used to stress about finding nice ripe tomatillos of just the right texture and ripeness. I'd always buy 1.5x what I needed because I would always need to cull. And sometimes they just would not work out. Then I'm in the market one time stressing to find an acceptible one, and I ask the grocer -- a middle aged hispanic guy -- who took me aside and told me that canned is almost always better.
So I swallowed my foodie pride and took his advice.
I doubt I will ever both with fresh tomatillos again. At least not for a stew, and not unless I find myself at some farmstand where they look fabulous. Safeway (at least in my hood) carries large cans that fit my recipe perfectly.
But really, do you use canned (or boxed) tomoatoes? Or do you always cook with whole tomatoes?