Experiments with Tomatillos

[mapcr77]

Green Salsa

I thought I'd add to this thread with a recipe for Salsa Verde, which is basically what we Mexicans use tomatillos for

Ingredientes:
8 to 10 tomatillos
3 serrano chillies (arbol or jalapenos are ok too)
1/4 onion, finely chopped
1 clove of garlic
1 tsp coriander finely chopped
salt to taste

Peel and wash the tomatillos. Dry fry them in a frying pan with the chillies, being careful not to burn them (you just need to make the skin change colour). Then in a blender or food processor (ideally in a mortar) blend together the tomatillos, chillies and garlic. Then pour this into a bowl and add the rest of the ingredients. You may add some avocado finelly chopped too.

There's many different ways of doing salsas. An alternative is to blend all the ingredients raw (the easiest choice!). Another is to chop everything and fry it in a bit of oil and then blend. One more is to boil together all the ingredients in a little water and then blend, etc...

They can last for a couple of weeks in the fridge, or can be frozen

[Alison]

They are physalis, same as cape gooseberry but these are savoury, what the Mexicans use in real salsa (not tomatoes). Greenhouse preferred, quite large plants but heavy croppers. Depends how much you like salsa really.

I'm growing them for the first time this year, outside in the flower bed. They took a bit of a battering to start with but are covered in fruits now and still have a load of their pretty yellow flowers. Dead easy and only require a bit of support from a cane.