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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.

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asked about 3 years ago

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trampledbygeese
trampledbygeese

trampledbygeese is a trusted home cook.

added about 3 years ago

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.

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Smaug
added about 3 years ago

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.

Smaug
added about 3 years ago

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.

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mickle
added about 3 years ago

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

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mickle
added about 3 years ago

That should read espellete pepper--not sure of spelling

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