tomatillos?

[jp1]

Got a giant bag in the CSA box today that's half tomatillos/half jalapenos. I have no problem with the jalapenos. I could just sit and eat them straight up and they'd be gone by tomorrow. But the tomatillos? Not sure what to do with them. We've got probably 20. Suggestions?

[ApatheticNoMore]

you can make a tomatillo based salsa (salsa freezes also, ok I've gone a little mad with the freezer, but in case you don't use it)

[puglogic]

Hi jp, lucky you!!!
In any year other than this one, I have a bumper crop of tomatillos and make batches of green sauce, which is stellar on any sort of taco, burrito, omelette, grilled meat, etc. My recipe is a lot like this one: http://www.simplyrecipes.com/recipes/tomatillo_salsa_verde/
We froze a bunch in little containers last year, and we're still making batches of chicken enchiladas with it. So good.

[decemberlov]

Hi jp, lucky you!!!
In any year other than this one, I have a bumper crop of tomatillos and make batches of green sauce, which is stellar on any sort of taco, burrito, omelette, grilled meat, etc. My recipe is a lot like this one: http://www.simplyrecipes.com/recipes/tomatillo_salsa_verde/
We froze a bunch in little containers last year, and we're still making batches of chicken enchiladas with it. So good.

Coincidentally these were on chopped last night and I think this is pretty similar to what one of the guys used them for

[Amaranth]

Salsa verde is also good on tacos, quesadillas, as a salad dressing, and as a bruschetta-like topping.

Tomatillos make good refrigerator pickles:
http://www.eatingwell.com/recipes/pickled_tomatillos.html
I like them a little milder than this recipe, so use onions instead of garlic and milder peppers.

[bke]

Tomatillos+jalepenos+generous portions of cilantro=heaven on earth! Delicious!

[jp1]

I ended up making a tomatillo and jalapeno sauce that tastes amazing! Roughly based on this recipe, http://www.epicurious.com/recipes/food/views/Tomatillo-Sauce-5605 , except I used a chopped tiny red onion instead of the onion tops. And I left out cilantro since that's one of the most disgusting flavors on the planet. And I followed the advice of a commenter who suggested adding sour cream to make it thicker. (ok, so like I said I roughly followed it...) The only thing I'd do different next time would be a little less broth so that it'd be a bit thicker.

Today I made a chicken sandwich with leftover roast chicken on a bun with the sauce poured over it. I'll be having tomatillo sauce on everything for the next few days! I can't believe I went nearly 45 years without ever tasting this! I can hardly wait until the bean and veggie burrito I've already got planned for saturday lunch.

[treehugger]

So glad you discovered the joys of tomatillos! They are so delicious, versatile, *and* easy to grow (even for a brown thumb like me).

If you get any more, do a side by side comparison of a raw salsa and one using roasted tomatillos. I love both styles, but they are so different that it's fun to have both. No need to choose. :)

Kara

[puglogic]

I'll be having tomatillo sauce on everything for the next few days! I can't believe I went nearly 45 years without ever tasting this! I can hardly wait until the bean and veggie burrito I've already got planned for saturday lunch.

Yeah, that happens here too LOL. Once a batch is made, it's everything with green sauce for days until we're (almost) sick of it. Good for you, jp.