Tomatillo Recipes

[LexLucre]

How do people eat their tomatillos?

Until now I've mainly been making variations of salsa verde (grilled/boiled/raw) and then eating it as a dip or accompaniment to tacos, meat or occasionaly enchiladas.

I've been doing the same with this year's crop but feel it's time to be a bit more varied or I'll never get through the crop. We've still got some in the freezer from last year which we're going to try turning into a jam or chutney.
Incidentally the salsas I make set into a jelly when cold so I guess the levels of pectin are high, which could lend itself quite well.

It doesn't feel like the right time of year for stews but I think they'd go well with pork (maybe this ) or as an alternative to tomatoes in shakshuka.

[Alison]

I use mine in a variety of ways but always in chutneys instead of tomatoes and in Mexican cooking. One of my favourites is to cook the tomatillos in a saucepan with a little water. Then blitz with garlic, green chilli, chopped onion, coriander and a bit of milk. Fry the sauce off and use as a sauce for enchiladas. Lovely.