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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.
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.
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