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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-15-2009, 10:06 PM   #1
iamuzzyhunter
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Default My first ...

tomatillos! I planted 4 plants. This is a shot of what they are doing so far. If they all grow, it looks like I will have hundreds. My wife isn't so excited, but I need some ideas what to do with all of them.

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Unread 07-15-2009, 10:26 PM   #2
Smokey D
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Salsa Verde (green salsa)
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Unread 07-15-2009, 10:38 PM   #3
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My wife has a great Salsa Verde recipe... I'll see if I can pry it out of her and post it here for ya...
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Unread 07-16-2009, 08:09 AM   #4
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I will be looking forward to trying it!
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Unread 07-16-2009, 08:20 AM   #5
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I'll give you mine and it's better than the mexicans...I boil 6 or eight of em along with an equal amt of japlapinos (by weight - I like it HOT) in salted water. Have a handfull of chopped cilantro ready and heat up some chicken broth (I use the powered Knorr as do all my mexican friends). Roast some garlic and onion in a comal and add them to a blender along with the tomatillios, japs, and cilantro (salt to taste). Blend to disired consistency (might have to add some of the boiling water to blend well). In a DEEP stock pot with 2 tbs of oil FRY and stir the mixture (gotta stir constantly as it splatters a lot) for about 5 min. Now hold that there pot over the sink and pour the HOT broth in (it splatters some more but cools off quick), place back on heat, cover and simmer for 10 or 15 min and enjoy.
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Unread 07-16-2009, 08:32 AM   #6
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Quote:
Originally Posted by Smokey D View Post
Salsa Verde (green salsa)
+1, I love that stuff!

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Unread 07-16-2009, 11:38 AM   #7
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Default Chile Verde

Grill tomatillos, onions, green tomatoes and green hot peppers then transfer to a blender or food chopper to rough chop.

Puor it all in a big pot and add smoked pork along with whatever spices you desire then let simmer for a few hours.

I usually eat it over rice.
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Unread 07-16-2009, 11:46 AM   #8
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That all sounds good. Keep the ideas coming!
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Unread 07-16-2009, 12:24 PM   #9
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This is my all time favorite salsa verde recipe. It's from Rick Bayless's Mexican Kitchen. It's a little bit of work, but well worth it. Couple of notes:
  1. Use the roasting method, not the boiling method. Much better flavor.
  2. He says to add 2 cups of stock (I use chicken stock) then simmer 10 minutes until it is the right thickness. No way 10 minutes is long enough unless you add less stock. I always end up simmering it about 30 minutes until it has the right consistency.



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Unread 07-16-2009, 12:51 PM   #10
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I love Salsa Verde. How about some recipes with Salsa Verde. I like the stuff in scrambled eggs and on top of Pork chops. Not real inventive but great.
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Unread 07-16-2009, 02:01 PM   #11
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Salsa verde makes a great topping for grilled chicken breasts.

Also really good on chicken or chicken/cheese enchiladas.

Have a great recipe that is simple - will try to post when I learn how to get a PDF file pasted on the forum??
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Unread 07-16-2009, 02:11 PM   #12
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i had two plants one year and had hundreds of them so be prepared
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Unread 07-16-2009, 02:43 PM   #13
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That's what I'm afraid of!!!

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Unread 07-16-2009, 02:54 PM   #14
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I rate recipes on a 1-10 scale - the rating says it all - I think this is very similar to the one Saiko posted but easier


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Unread 07-16-2009, 02:58 PM   #15
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another thought and I know nothing about canning but I know tomatillos are available commercially canned.

Might want to Google it and try canning some, then you could have good stuff in the middle of an Iowa winter
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