Yo soy dumb ass gringo ...... tomatillos question

[Botany]

now I have grown the best tomatoes in the history of the world, haberno peppers, & cilantro but the salsa I am making calls for
tomatillos .... peel and bake @ 350 for 15 minutes ..... educate me please.

[WolverineDG]

1. Well, they're, um, tomatillos

when I see them in the grocery store, they look like little tomatoes with husks on them.

dg

[Juneboarder]

2. Yes...

Like little green tomatos with husks on them. Peel the husks, and boil away... makes for a yummy salsa!! :)

[Melissa G]

3. Hi Bot ! They are tart, tiny, green 'matos!

Yummy, but tangier than regular salsa. I have paired had it as a sauce with chicken enchiladas in the past. That is how I usually eat it along with a dab of sour cream. But it with be good with just chips, too. Enjoy!

[WolverineDG]

8. enchiladas suizas!!

:9

dg

[Gormy Cuss]

4. You need tomatillos, not tomatoes.

If you're trying to substitute tomatoes, roast them on the grill and then seed and peel them as best you can. Grilled tomatoes pick up a nice roasted flavor more quickly than oven roasting them IMHO.

Tomatillos need to have the husk removed but I wouldn't peel them before oven roasting.

I have nine billion tomatillos -- too bad you aren't in NorCal.

[hippywife]

5. Avocado Tomatillo Salsa

is my most favoritest salsa ever. It's so incredibly delicious! I like it so much better than regular red salsa. :9

http://www.fsafood.com/fsacom/Recipes/Recipe+Index/A-Z+Listing/A/Avocado-Tomatillo+Sauce.htm

[morningglory]

6. Chopped mango is great in a salsa. nt

[hippywife]

7. I would use it in a different kind of salsa.

This one is great just the way it is. :hi:

[plantwomyn]

9. Tomatillos yum!

But I just take off the husk, rinse and blanch them so they can be peeled if you wish. If you like your salsa chuncky, you can just zap them a bit in a food processor and add them raw. Roasting them give them even more flavor. They are very easy to grow and yield is family size with 3 or 4 plants, unless you are a Salsa verde freak like me. I make batches and freeze it.