Guest guest Posted July 28, 2005 Report Share Posted July 28, 2005 Lift the outer brown skin to check on the condition of the tomatillo. It should be firm and a good green color. Don't buy soft mushy or real pale ones. They really don't have a scent. now when you peel or pull off the outer dried brown skins the actual tomatillo with have a slightly sticky feel. Thats fine but I wanted to mention it so you don't think it's some pesticide, I think nature put it there to protect this precious (fruit or is it a veggie) LOL Glad to be of help. I have been a vegetarian for so many years and yet I learn something new constantly from this wonderful group........Donna subprong <subprong wrote: On 7/28/05, GeminiDragon wrote: > > hahaha Wait until you try that green (verde) salsa. I just made a huge > batch on 7-4 and filled up everyone's jar. When you buy your tomatillos, > just email if you need any help........Donna > > Donna, I actually do have something you can help me with (as if you haven't already 100's of times here!). When picking out tomatillos, what should I be looking for or smelling for? Should I treat it as a red tomato or a smaller roma tomato? Should they be firm, soft, etc? Thanks for any info. S. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2005 Report Share Posted July 28, 2005 Thanks Donna! Here is the recipe of yours for anyone else who wants to try it. I've got everything except the green and red tamaters and I'll sub the jalapenos that I have for the serranos...well I can get a few serranos while i'm there. Very Hot Green Salsa This is a recipe that's over 80 years old. " Hot Green Salsa " 10 green tomatillos 1 clove minced garlic 1 tsp. lemon or lime juice 1/2 of a small onion chopped 1 chopped small red tomato 4 serrano or jalapeno chilis chopped 1/3 cup diced cilantro dash of salt & pepper Peel the husks off the green tomatillos but leave on the green skins and wash. Cut them in 4 sections and microwave until tender or boil on stove in a little water until tender and drain. When cooled a bit place in blender add other ingredients except cilantro and blend. When blended stir in the cilantro and place in jars to use within the week. On 7/28/05, GeminiDragon wrote: > > Lift the outer brown skin to check on the condition of the tomatillo. It > should be firm and a good green color. Don't buy soft mushy or real pale > ones. They really don't have a scent. now when you peel or pull off the > outer dried brown skins the actual tomatillo with have a slightly sticky > feel. Thats fine but I wanted to mention it so you don't think it's some > pesticide, I think nature put it there to protect this precious (fruit or is > it a veggie) LOL > Glad to be of help. I have been a vegetarian for so many years and yet I > learn something new constantly from this wonderful group........Donna > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2005 Report Share Posted July 28, 2005 That's it...you enjoy! I make this by the gallons, and funny thing is, I don't eat it. To hot for me but I'll tell you people ask to buy it or they bring me bags of ingredients and their old jars. I'm happy to do it for them...Donna subprong <subprong wrote:Thanks Donna! Here is the recipe of yours for anyone else who wants to try it. I've got everything except the green and red tamaters and I'll sub the jalapenos that I have for the serranos...well I can get a few serranos while i'm there. Very Hot Green Salsa This is a recipe that's over 80 years old. " Hot Green Salsa " 10 green tomatillos 1 clove minced garlic 1 tsp. lemon or lime juice 1/2 of a small onion chopped 1 chopped small red tomato 4 serrano or jalapeno chilis chopped 1/3 cup diced cilantro dash of salt & pepper Peel the husks off the green tomatillos but leave on the green skins and wash. Cut them in 4 sections and microwave until tender or boil on stove in a little water until tender and drain. When cooled a bit place in blender add other ingredients except cilantro and blend. When blended stir in the cilantro and place in jars to use within the week. On 7/28/05, GeminiDragon wrote: > > Lift the outer brown skin to check on the condition of the tomatillo. It > should be firm and a good green color. Don't buy soft mushy or real pale > ones. They really don't have a scent. now when you peel or pull off the > outer dried brown skins the actual tomatillo with have a slightly sticky > feel. Thats fine but I wanted to mention it so you don't think it's some > pesticide, I think nature put it there to protect this precious (fruit or is > it a veggie) LOL > Glad to be of help. I have been a vegetarian for so many years and yet I > learn something new constantly from this wonderful group........Donna > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2005 Report Share Posted July 29, 2005 I just found out awhile ago that the tomatillo isn't related to the tomato at all, but to the ground cherry family. At least I think I'm remembering that correctly. Denise , GeminiDragon <thelilacflower> wrote: > Thats fine but I wanted to mention it so you don't think it's some pesticide, I think nature put it there to protect this precious (fruit or is it a veggie) LOL > Glad to be of help. I have been a vegetarian for so many years and yet I learn something new constantly from this wonderful group........Donna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2005 Report Share Posted July 29, 2005 sure doesn't taste like a tomato if you slice and eat....LOL D organic_homestead <organic_homestead wrote:I just found out awhile ago that the tomatillo isn't related to the tomato at all, but to the ground cherry family. At least I think I'm remembering that correctly. Denise , GeminiDragon <thelilacflower> wrote: > Thats fine but I wanted to mention it so you don't think it's some pesticide, I think nature put it there to protect this precious (fruit or is it a veggie) LOL > Glad to be of help. I have been a vegetarian for so many years and yet I learn something new constantly from this wonderful group........Donna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2005 Report Share Posted July 29, 2005 > Lift the outer brown skin to check on the condition of the tomatillo. > It should be firm and a good green color. Don't buy soft mushy or > real pale ones. They really don't have a scent. now when you peel or > pull off the outer dried brown skins the actual tomatillo with have a > slightly sticky feel. Thats fine but I wanted to mention it so you > don't think it's some pesticide, I think nature put it there to > protect this precious (fruit or is it a veggie) LOL It's a fruit... related to the ground cherries and Cape gooseberries. Quote Link to comment Share on other sites More sharing options...
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