Tomatillo

G

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It looks like I will have somewhere between half and 3/4 of a semi full of tomatillos. Why is it when you experiment with something that you dont really know what to do with it, it seems to grow better than anything else in the garden. I know there are several things that can be done with them but how well will they preserve/can? I would like to find good recipes for:

Salsa Verde
Enchillada sauce
Chili Verde Sauce ......ect :idunno

Thanks
:caf
 
hangin'witthepeeps

hangin'witthepeeps

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Salsa Verde, which can be frozen, I use it for chicken enchiladas also.

5 or 6 tomatillos
1 medium onion
2 jalapenos (however many for hotness or de-veined/de-seeded for not hot)
2 cloves of garlic

Boil in pot until garlic/onion is tender, put it all in a food processor and done for freezing.

Add cumino, adobo, cilantro and salt to taste before serving.

You can add things to spice it up or not as you like. Sometimes I put ancho chilies in there (boiled and pureed). Adds a nice smokey flavor. I also add fresh shredded cabbage on top. A lot of people use lettuce, but traditional Mexican calls for shredded cabbage.
 
wifezilla

wifezilla

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Why is it when you experiment with something that you dont really know what to do with it, it seems to grow better than anything else in the garden.
Click to expand...
OMG, isn't that the truth! My ground cherries are going crazy. Like you, I am waiting for husks to become papery and looking up recipes!

:gig
 
G

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I saw something somewhere that was charring them before using in a sauce but I can't find where that was. Also is there enough acid in them to not have to deal with pressure canning them? I am going to have to go look and see what BlueBall has to say about these.
 
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