myfunnybunch Posted September 7, 2012 Share Posted September 7, 2012 What do I do with tomatillos? I bought tomatillo plants on impulse at the garden store, thinking I'd get enough to make a batch of enchiladas using fresh tomatillos. I have a TON of ripe tomatillos and more ripening! At least, I think they're ripe--the husk is getting papery and many are falling to the ground. They're still green, though... Salsa? (Recipe, please!) Can I water bath can them, are they acidic enough? (If I add vinegar or lime?) Can I freeze them? Help! Cat Quote Link to comment Share on other sites More sharing options...
Forget-Me-Not Posted September 7, 2012 Share Posted September 7, 2012 (edited) We love green salsa here! Here's my recipe (amounts are approximate): 1 pound tomatillos, husked 1/2 cup onion 1-2 cloves garlic 1 Serrano pepper 2-4 Tbsp cilantro lime juice and salt to taste Put all but lime juice and salt in a blender or food processor and process to desired chunkiness (we like ours fairly smooth). Pour into a large sauce pan. Add lime juice and salt to taste. Bring to a boil and simmer 10-15 minutes. This freezes beautifully. I like to make a big batch of it and then put smaller portions in the freezer. I've never canned them, but there are instructions here: http://nchfp.uga.edu/tips/summer/preserving_tomatillos.html Edited September 7, 2012 by LemonPie Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted September 7, 2012 Share Posted September 7, 2012 What do I do with tomatillos? I bought tomatillo plants on impulse at the garden store, thinking I'd get enough to make a batch of enchiladas using fresh tomatillos. I have a TON of ripe tomatillos and more ripening! At least, I think they're ripe--the husk is getting papery and many are falling to the ground. They're still green, though... Salsa? (Recipe, please!) Can I water bath can them, are they acidic enough? (If I add vinegar or lime?) Can I freeze them? Help! Cat Tomatillos stay green, they won't get red like a tomato. They are ripe once the outside gets all paper and they are easy to pluck from the vine. I brown them in the oven and then make verde sauce with them. For two lbs (pre-cooking weight) of tomatillos, I would use: 1 white onion, a bunch of cilantro (1/2 c to 1 c, depending on how much you like it), juice of 1 lime, 3 cloves of garlic, 4 jalapeños and 1 tsp of salt. I just put everything in my food processor after cooking the tomatillos. Quote Link to comment Share on other sites More sharing options...
Slartibartfast Posted September 7, 2012 Share Posted September 7, 2012 Tomatillos stay green, they won't get red like a tomato. They are ripe once the outside gets all paper and they are easy to pluck from the vine. I brown them in the oven and then make verde sauce with them. For two lbs (pre-cooking weight) of tomatillos, I would use: 1 white onion, a bunch of cilantro (1/2 c to 1 c, depending on how much you like it), juice of 1 lime, 3 cloves of garlic, 4 jalapeños and 1 tsp of salt. I just put everything in my food processor after cooking the tomatillos. :iagree: I love verde sauce, I would make a lot and freeze it. Quote Link to comment Share on other sites More sharing options...
Melinda in VT Posted September 7, 2012 Share Posted September 7, 2012 The book Sunday Soup has a chicken and tomatillo soup that is yummy. Quote Link to comment Share on other sites More sharing options...
Acadie Posted September 7, 2012 Share Posted September 7, 2012 Ooooh, you're lucky! We just had tomatillo salsa tonight. Basically LemonPie's recipe, but after a brief whirl in the food processor, drain in a fine mesh strainer and eat raw. For freezing/canning purposes I'd probably cook it, but it is lovely raw. And we like ours chunky. :D Amy Quote Link to comment Share on other sites More sharing options...
Oakblossoms Posted September 7, 2012 Share Posted September 7, 2012 I peel, wash, and then roast in the oven. If you are doing salsa or sauce, just roast everything. Halves of onions, tomatoes, garlic cloves and peppers. Then I chuck it in the blender once cool. Lime juice, Salt and pepper to taste. Quote Link to comment Share on other sites More sharing options...
myfunnybunch Posted September 7, 2012 Author Share Posted September 7, 2012 Excellent, thank you all so much! I've already got limes, peppers and garlic (roasted already!), a little cilantro from the CSA, and I grabbed some onions from the garden when I picked the tomatillos, so I think I'm set. I've got tons more coming on, so it looks like I'll be making salsa and sauce for a while. I cannot believe how many tomatillos these plants are producing! I am not a fan of the stickiness (ew!), but it came off with a short veggie wash bath. Chime in if you've got more ideas or tips. :) Cat Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted September 7, 2012 Share Posted September 7, 2012 They are great instead of tomatoes in guacamole. More authentic tasting, generally. Quote Link to comment Share on other sites More sharing options...
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