A Growing Dilemma

Who knows?

What to do and when with tomatillos/ tomatilloes?

Answers in the comments would be fruitful!


22 thoughts on “A Growing Dilemma

  1. The website I checked with said that the best indicator of ripeness is to wait until the husk bursts, rather than a change of color. The fruit grows to fill the husk and then the husk starts to dry and crack. That’s when you pick it.

  2. The first two comments sound like good advice. Aside from that, you can make a simple salsa verde like this –

    Husk and wash four or five tomatillos. (They’re slightly sticky when you remove the husk, but the stickiness washes off.)

    Roast them in a hot oven for 20-30 minutes, until they’re a dull yellow-green and look saggy. Let them cool.

    Meanwhile chop a clove of garlic, a hot pepper, and a slice or two of onion. Saute until soft in a little oil. If you can get it, also wash and roughly chop some cilantro (unless you’re one of the unfortunates who think it tastes like soap).

    Now, if you have a food processor (I use a tiny one that just barely holds the salsa ingredients), put everything in it and whiz the salsa until it’s chopped but not completely smooth. If you don’t have a food processor or a blender, chop the cilantro a bit more and chop the tomatillos, then mix everything together. Salt if you think it needs some.

    Good as a dip or as a sauce for enchiladas.

  3. I looked for them in grocery stores a long time ago because I’d found an interesting recipe (can’t remember what it was for now). Now tomatillos are more readily available but I’ve lost interest. Let us know what you end up trying.

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