My tomatillo plant has responded to the latest heat spell by going into overdrive. Does anyone have any suggestions for what to do with my bumper crop? TIA!
Clean and chop up (remove stems and paper husks first). Then I put mine in the crock w/ a 7 bone roast. After 7 - 8 hours, wonderful for burritos. This makes a ton, so plan on freezing some for future use. Good for the summer as you don't have to heat the kitchen.
I'm not sure about quantity. To one roast, I'll probably use 1 1/2 to 2 pounds of tomatillos.
I like the grilling idea. Have not done that yet. Don't forget to add to your salsa.
Congrats on your harvest! Enjoy!
Roast with an onion, serrano pepper, salt, pepper, some olive oil for 50 minutes at 375° makes a great salsa verde. Great in tacos and egg omelettes.
did you want a recipe of suggestion other than tomatillo sauce for the sauce used on or a salsa??? I roast them and use it as the same sauce for enchiladas or flautas.
I quarter and add chicken broth, serrano chilis, onion, garlic, salt and pepper, cilantro. Use an immersion blender and then I use it or freeze it.
I have used it for the above, or on tacos, or country style pork ribs.
Another snack I've made is to bake a potato, whip the insides really creamy with butter salt and pepper add monterey jack cheese and chilis and, then the tomatillo sauce hot, and a little sour cream, scallions and cilantro. Nice snack.
I've roasted them and that makes a nice salsa, but most of the time I use the stove top method. But if you ever have extra or are have no immediate plans for it, it freezes beautifully. Fact I have some....hmmm... baked potato here I come.
oh boy. I'll try, it depends so much on the size of the tomatillos but when I make a batch for enchiladas or whatever, I'll buy about a pound and half.
Peel, wash, and cut into quarters, I use a paring knife and remove the top core.
Put the cut up tomatillos into a sauce pan with yikes... about 1/3 to 1/2 way up with water. Don't cover them with too much water or you'll dilute the flavor to much. I add also chicken stock or broth and about a T of garlic powder. Either homemade or canned chicken broth, I really love homemade for this. But use what you have.
I saute a large white slivered onion with 3-4 cut up cloves of garlic in vegetable oil, enough to slightly cover the pan just lightly. Don't put the garlic in first, add it to the onions or it will burn and ruin the taste. Add one or two chopped jalapenos, depends on the size and the heat of the pepper. I add the seeds and all. I have one of those little hand choppers that chops the peppers tiny and works just great for this. I don't have to handle them too much that way. Srape it all off the board in with the onions. Go a little at a time and taste it. The tomatillos volume, and tartness help but this is strickly a very personal thing. And I salt and pepper he onions as they are cooking. Don't caramalize them but definitely get them translucent. No crunch.
Add the onions, garlic and peppers to the tomatillos. Let them cook until they are soft, and they can be mashed. Remove from the heat and once cool enough, use your immersion stick, or blender to puree. I will sometimes keep chicken stock hot, and if it needs thinning I'll add a little. Add about 3/4 cup of fresh cilantro. Whirl the mix til smooth. Taste and adjust salt and pepper ( I can't tell you how much pepper, I use sea salt and a grinder and I use gound black pepper and I just keep seasoning it until I like the taste,
I don't strain it, it's pretty creamy. Should have the consistency of a nice marinara sauce. You can freeze it and store it and it is perfect.
If I roast them I put them on a sheet pan spread them out, and roast them til their soft. Toss them with veg oil, add garlic cloves (peeled) and sliced onions at the same time. Just toss it all season and let it roast at 350 til all is soft. This one I like chunkier.
I have cast iron grill/griddle. I love it. I put some oil down (vegetable) and I salt the grill. Then place the tomatillos cut side down, along with peeled garlic gloves. I've tossed the the tomatillos and garlic with olive oil and salt and pepper and garlic powder. For this cut the tomatillos in half, and the onions in flat 1 inch slices. You'll get more blackened veggies this way, and this is wonderful too. It's all about what dish I'm making, but these are the three ways. I'm terrible with measurements on sauces like this because so much is dependent on a person's own tastes. I tend to over-season, I like flavor and I find I get that from what I've described.
Some people add almonds to their tomatillos sauce, it thickens it up. I've never done that. And cumin. I've thrown that in there too sometimes.
See! I told you I'm terrble with meaurements. I just make it the way I like it. I hope that helps and gives you something play with, let us know how it turns out.
I had a ton last year and found a recipie for freezing them and it worked really well - no more buying the canned ones from wf!
Anyway, clean them of husk, wah and stem them and cover just barely with water - let simmer until they are just soft, not mushy. let cool in the water and then freeze in their water. When you defrost you can either use or drain the liquid depending on what you are using them for.
PS - just wondering if they are an easy fruit to grow, I would like to add to the garden...