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.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)