things to do with tomatillos other than salsa verde
- zim Oct 10, 2002 10:46 AM
We've got tomatillos. Lots of tomatillos. Way more tomatillos than I have any earthly idea what to do with.
And we've probably got enough salsa verde to last us through the year.
Anyone have other ideas for these things? Do folks pickle these a la jalapenos or green tomatoes?
Did a recipe search for you.
How about soup or sandwiches?
Ming Tsai (TV food network) makes a soup w/them:
you can also use them in Chilli:
I make a lamb curry based on a dish I had near Monterey once. The sauce is tomatillos, onion, cumin, ginger, garlic, green chilis, turmeric, with fresh cilantro on top. Cube and brown the lamb well first, then cook like a rogan josh. Good with dry-cooked spiced potatoes.
ha ha ... send them to me! i need about 9# for the green chilequiles i am making for the SF Chowing with the Hounds picnic on Saturday.
I too had more Tomatillos than I could handle. And we didn't even plant them. They were volunteers from last year.
I made and canned 30 pints of sauce that works well for Enchiladas and Chilaquiles.
The first edition of the Marlboro Country Cookbook has an amazing Tomatillo Chili recipe in it.
I roast them, along with onion, garlic,tomatoes and poblanos to make a roasted chile salsa, with toasted then soaked dried chiles (guajillos, anchos, negros, chipotles--mix 'n match). Puree it all with some cider vinegar, lime juice, salt and cilantro, then slow cook the puree for a couple of hours. Awesome.
I also use tomatillos in posole, a pork stew with nixtamal (hominy corn), and usually add one or two to guacamole.
I wonder if you could freeze them whole, on a tray, then bag them and store in the freezer for later use in chile verde, posole, cooked salsa or tomatillo soup. It's worth a try, if they would otherwise go to waste.
thanks for all the help folks.
One other thing I tired last night was thowing a few halved tomatillos in a thai curry - they turned out very tasty
I sauteed them with the galanga, lemongrass and curry paste (along with the long beans) for a few seconds first to let them soften and absorb flavors and they matched well with the slightly bitter eggplants and the rich spicyness of the coconut milk curry.
I'm definitely looking forward to trying some of the other suggestions