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a friend gifted me a dozen little beauties.
How should I prepare them?
Does anyone have any favorite simple recipies.

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  1. Chop coarsely, roast in the oven for a little while. Not too long.

    Make tomatillo salsa in the food processor using white onion, a serrano pepper or two, onion, garlic, cilantro, and salt.

    1. Lots of recipes out there for salsa verde. To be honest, tho, I REALLY enoy it from Taco Bell. Just the right amount of zing.

      1. I made excellent tomatillo salsa this fall. Similar to what tcamp says above but I actually roast on tinfoil on the stovetop along with a couple of tomatoes, onion, serrano or other pepper and garlic. Then just throw the whole thing into a food pro and season.

        This is a delicious green chile and tomatillo chutney:

        1. Grill and freeze! I love tomatillos for enchilada sauce and in salsas.

          1. pork with green chilli's! Go to www.allrecipes.com and look it up.

            1. A dozen is not going to make much (cooked) Salsa Verde. If you make a raw salsa it really shows them off and 12 will make 3 cups or so.
              You could make a Green Mole one of my favorites

              1. Thanks to all.
                They're unfamiliar to me.

                2 Replies
                1. re: Phood

                  Here's the salsa I make two or three times a month. I ate some today with tortillas chips, but it goes great on tacos too.

                  6 or eight dried chiles (for my last batch I used ancho, pasilla and motors)
                  12 or so tomatillos
                  6 cloves of garlic
                  Salt to taste.

                  Husk and rinse the tomatillos. Arrange them on a baking sheet, and place them under the broiler until they start to puff and blacken. Using tongs, turn them over and blacken the other side. Remove and put them into a food processor, including the juices.

                  Meanwhile, put the dried chiles into bowl of very hot water, using a plate to keep them submerged. Soak for 30 min., then remove stems. Toast them on a dry griddle or heavy skillet, pressing down on them with a spatula until they just begin to smoke.

                  Tear the chiles to pieces and add to the food processor.

                  Roast the garlic cloves in the skillet or griddle until they begin to blacken, turning frequently. Peel the garlic and add to the food processor.

                  Process until thorougly blended. Add a little chile water to thin if you desire. Add salt to taste.

                  1. re: JonParker

                    I forgot to mention. If you like heat (and I do), add a couple of chopped serranos or habaneros. Actually, it's a great salsa to play with. Chopped white onion, chopped cilantro, a tsp. of toasted cumin -- don't be afraid to play with it. I make it a little different each time, and it's always good.

                2. our friends from guatamala make salsa verde - very simple -
                  cook some trimmed up tomatillos chopped fine plus some trimmed onion chopped fine and probably a clove a garlic - and a hot pepper in there too (trimmed) - bring to simmer, maybe some salt to taste - make sure it's all soft - then put it in your mortar and pestal (aka molcajete)

                  the time it takes - from what i have observed and been part of - is about the same amount of time it takes to 1. stew some chicken 2. make some hand-made corn (maseca) tortillas

                  ps - the mix described above, once cooked, freezes well

                  1. Rick Bayless' Slow cooker chicken with tomatillos, potatoes, jalapenos and fresh herbs. I have it in my crockpot right now, smells really good. There are really good reviews for it too.