Produce overload

[rogesse]

Does anybody have a salsa (or similar) recipe that would use up a bumper load of tomatillo, red and green tomatoes - in fact any ideas of what to do with tomatillo would be really appreciated. Somebody gave me some seeds and I though why not. but now I haven't got a clue what to do with the harvest!

Cheers

[Bren In Pots]

Have a look at this thread here on the vine. :-

tomatillo-salsa-recipe

[Alison]

Tomatillos last for ages and you can freeze them too (take the husks off though) so don't need to use them all at the same time. I use most of mine in Mexican cookery, my fave way to eat them is to cook them in a bit of water then blitz them with some chillies to taste, some tomatoes and a bit of oil, chopped onion and lime juice. When smooth you fry it for about five minutes then coat fahitas (SP) before cooking as enchilados or similar, really very nice and can be as hot as you like.