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Post by mountaindweller on Jul 17, 2014 21:04:49 GMT -5
Last summer I grew tomatillos for the first time. Thankfully I did not have more than two plants, because the only recipe I could find was salsa, which is quite good, but I do not eat it every day.
What else can I do with tomatillo?
Is it possible to can tomatillo salsa?
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Post by philagardener on Jul 17, 2014 21:18:51 GMT -5
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Post by steev on Jul 17, 2014 21:25:04 GMT -5
What to can is green sauce, lovely on chicken or cheese enchiladas, breakfast eggs, or roast pork.
Slice some thin to add to a green salad, very tasty.
Haven't explored it yet, but I'm sure canned tomatilloes must be as useful as canned tomatoes; granted, your spaghetti sauce won't look "right", but I bet it'll be good; probably make pretty good catsup, though also not "right" looking. It's an adventure.
I must investigate dried tomatillo chips.
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Post by 12540dumont on Jul 25, 2014 11:38:40 GMT -5
I make Chili Verde, Enchiladas, and Chicken & Tomatillo soup. I also can a dozen jars of green chili/tomatillo sauce and also Ench sauce for the winter. Check on line. I'm sure folks have come up with more than this.
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Post by copse on Jul 25, 2014 15:18:55 GMT -5
What does canning mean? Is it just the actual cans, or does it also mean the glass jars with the sealed lids?
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Post by steev on Jul 25, 2014 15:21:14 GMT -5
Both.
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Post by diane on Jul 25, 2014 22:39:09 GMT -5
There is no need for me to preserve tomatillos by canning, freezing or drying. I have fresh ones to use throughout winter and spring.
Tomatillos picked in fall before frost last until the next summer for me, just sitting on trays in a cool place - some years in the garage, some years in the house.
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Post by trixtrax on Jul 26, 2014 16:26:35 GMT -5
I agree Diane, while canning "seals in the freshness" for years, tomatillos and other regular ground cherries store fine away from temperate extremes as long as they stay in their paper husks. If you want to store them, pick and choose fruits which have their papery husk intact and showing no signs of browning (rot). Even browned husks will usually store for some time if let to dry out. In order of use, I usually will use the split fruits husk or not, then the browned husks fruits, then the ripe fruits with intact husks. Picked green or somewhat ripe will usually ripen up over a period of time.
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Post by macmex on Sept 11, 2014 12:01:03 GMT -5
Tomatillos are a great addition to a shish kabob. We also cut them up to add to stir fry and to stews.
George
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Post by kyredneck on Sept 12, 2014 7:49:36 GMT -5
Jul 25, 2014 23:39:09 GMT -4 diane said: There is no need for me to preserve tomatillos by canning, freezing or drying. I have fresh ones to use throughout winter and spring. Tomatillos picked in fall before frost last until the next summer for me, just sitting on trays in a cool place - some years in the garage, some years in the house. I agree Diane, while canning "seals in the freshness" for years, tomatillos and other regular ground cherries store fine away from temperate extremes as long as they stay in their paper husks. If you want to store them, pick and choose fruits which have their papery husk intact and showing no signs of browning (rot). Even browned husks will usually store for some time if let to dry out. In order of use, I usually will use the split fruits husk or not, then the browned husks fruits, then the ripe fruits with intact husks. Picked green or somewhat ripe will usually ripen up over a period of time.
Wow, cool, thanks you all, I just learned something! I noticed there's a couple big volunteer ground cherry plants loaded down in my squash patch; think if I pull the plants and hang them in my cool basement they would keep?
[add]
...oh, tomatillos, they're good fried just like green tomatoes; they also make excellent fermented pickles just like green tomatoes.
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Post by paquebot on Sept 12, 2014 17:42:01 GMT -5
Ripe tomatillos can be added to a normal hot salsa recipe. They cause the taste to be a sweet-hot. They do not mask the heat but allow the taste buds to enjoy both sensations rather than just the heat.
Martin
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