Re: [CH] Tomatillo ???
Mary-Anne Durkee (shantihhh@yahoo.com)
Wed, 29 Jan 2003 14:13:20 -0800 (PST)
We made some killer salsa w/tamatillos for Super Bowl,
serranos, garlic, etc. They got mush. It was too
runny so I just shoved it into the frig. Next day I
took it out, wow, must have natural gelatin as it was
great thick as in jelled dipping sauce for the chips!
Mary-Anne
--- Doug Irvine <dougandmarie@shaw.ca> wrote:
> Diane Salts wrote:
>
> >Recently myself and some friends were discussing
> our pepper crop for next year and got on the topic
> of tomatillos. As we are total novices regarding
> these plants and how to eat/cook the fruit, I
> thought I would ask you guys. (I might be spelling
> tomatillo wrong)
> >So???
> >Thanks
> >Diane
> >diannesalts@attbi.com
> >He who dies with the most toys...
> >is still dead.
> >
> >
> >
> >
> >
> Hi Diane....as I am in an apartment, and everything
> I have found out
> about growing them, precludes that route, but I do
> buy a ten lb box of
> them at least once or twice a year. I peel the outer
> skin(papery bit)
> off and wash, and then simmer them in salted water
> to cover, with a
> large cut garlic. Do this with care, because if they
> split in the pot,
> you will have a green mush. Keep the water at
> simmer, keep turning them
> around, and when they are a uniform colour, they are
> done. I then let
> them cool, and pack in one qt freezer packs,
> including some of the water
> they cooked in. If you handle them with care, they
> will not break. They
> are indispensible in a green chile stew, or they may
> be used in salsa.
> It is my understanding that they are very prolific,
> and also spread out
> to take over the garden. Great little fruits!
> Cheers, Doug in BC
>
>
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