Purple Tomatillos

I grew purple tomatillos for the first time this year. Now there's lots of them, far more than I can keep up with. Any thoughts on a recipe that would be good for preserving these?

I'm a big fan of chutney but don't know if this would work or not.

trampledbygeese
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5 Comments

mickle
mickle August 29, 2015
That should read espellete pepper--not sure of spelling
 
mickle
mickle August 29, 2015
Soups, thinly sliced with super-thin light batter then fried, crostini's--quarter or halve them, then roast w/ a little oil sea salt and pepper, expellees pepper-cool add a good goat cheese crumble fresh bacon bits and serve on crostini
 
Smaug
Smaug August 28, 2015
Why is there no edit function? Anyway, that's enough sauce for a dozen enchiladas. I suspect a chutney would work very well, but I don't think I want to wing a recipe in public.
 
trampledbygeese
trampledbygeese August 28, 2015
I should mention, I've never had a tomatillo before this summer, so I know next to nothing about them except that the purple ones are very pretty.
 
Smaug
Smaug August 28, 2015
According to Rick Bayless, they're the best tomatillos, but I've never had them. Other than as a salsa base or just an add in for various mixed dishes, I've mostly used them for green enchilada sauce, but why not purple enchilada sauce (though I don't know if they hold their color when cooked). Recipes are pretty personal, but should include tomatillos, Serrano chiles and Poblano chiles. Mine is 1 1/4 lbs. tomatillos, peeled and roaasted; 2 cloves garlic (pan roacted in the husk until soft & peeled), 1-2 serrano chiles (I seed them, they're pretty hot), 1/2 small onion (sauteed), 1/2 Poblano chile, roasted, peeled and seeded, a bit of cilantro,some salt, 1/3c. water, 1/3c. sherry and about 1/2 tsp. honey- puree everything together and simmer for about 10 min. This really isn't much trouble, but a lot of recipes are simpler and use less ingredients. This, and salsas, can be canned or frozen.
 
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