I harvested a bunch of tomatillos today.

Does anybody have some good recipes they want to share?

Hmmm, here are some that are more or less the same:

http://www.recipesource.com/side-dishes/salsas/00/rec0054.html

http://www.recipesource.com/side-dishes/sauces/06/rec0634.html

http://www.astray.com/recipes/?show=Chipotle-tomatillo%20salsa

http://www.astray.com/recipes/?show=Tomatillo%20chipotle%20salsa

http://www.post-gazette.com/food/20021219vegbooksb.asp

You get the general idea, I'm sure!

I need a straw when I get near this stuff, seriously! I wish someone would market it; they'd make a brazillion bucks on it! PS The colder the better, and I put it on everything!

http://www.recipesource.com/side-dishes/sauces/00/rec0098.html


Exported from MasterCook *

Ninfa's Green Sauce

Recipe By : Ninfa's Restaurants - Houston, TX
Serving Size : 4 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium green tomatoes -- coarsely chopped
4 tomatillos -- cleaned and chopped
2 jalapenos -- stemmed and
-- coarsely chopped -- peeled
3 cloves garlic
3 medium ripe avocados
4 sprigs cilantro
1 teaspoon salt
1 1/2 cups imitation sour cream

Combine chopped tomoatoes, tomatillos, jalapenos and garlic in a saucepan.
Bring to a boil (tomatoes provide all the liquid), reduce heat and simmer 10 to
15 minutes or until tomatoes are soft. Remove from heat and let cool slightly.
Peel, pit and slice avocados; set aside. Place tomato mixture with part of the
avocados (do this in batches), cilantro and salt in food processor and process
until smooth. Turn into a large bowl. Stir in sour cream, cover with plastic
wrap and refrigerate. Serve with tortilla chips.

I printed out several of the recipes, now I need to make a grocery run in order to make them.

This is awesome, a latin version of Italian Bread Salad....I add a little cumin....I also use a jalapeno cheese bread made by local baker...instead of scallions on top I mix in a little finely chopped red onion. Credit goes to Mary Sue and Susan: marysueandsusan.com/recipes/recipesw3%20a.htm


Avocado and Tomatillo Salad with Croutons

The richness of avocados, sharpness of tomatillo and the crunchiness of croutons, provide plenty of contrast in this peppy summer salad. Be sure the vegetables are fresh and at their peak of ripeness. The avocados especially should be just slightly soft, not mushy so as to hold up to tossing with the dressing. It is best to assemble and cut the components ahead of time, but toss this salad just prior to serving.

Serves 4-6

1/3 loaf crusty French or Italian bread or sourdough
2 avocados, peeled and seeded
1 basket cherry tomatoes, red, yellow or both, washed and stemmed
2 bunch cilantro leaves, washed
5 tomatillos, peeled, cored and washed
1/2 cup olive oil
1 Tbsp. freshly squeezed lime juice
2 Tbsp. white vinegar
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 bu. scallions, washed and sliced thinly
4 leaves of lettuce for lining plates

Cut bread, with crusts, into 3/4" cubes. In a frying pan, heat 2 Tbsp. olive oil and add bread cubes shaking to lightly coat. Sprinkle with salt and fresh ground pepper to taste, reduce heat to medium low and toast croutons shaking occasionally for 15 minutes. Remove from heat and cool to room temperature.

Dice the avocados in 3/4" cubes, place in a bowl. Cut cherry tomatoes in half, add to avocados along with cilantro leaves.

In a blender or mini chopper, place tomatillos, lime juice, vinegar, the remaining 2 Tbsp. olive oil, salt, black pepper and blend well to make dressing.

Lightly toss avocados, tomatoes and cilantro with dressing and when almost mixed add croutons, continue tossing until evenly mixed. Serve salad immediately on lettuce lined plates with sliced scallions sprinkled on top.

© 2006 Mary Sue Milliken and Susan Feniger. All rights reserved.

I actually just made some last night- rolled up some refried beans,
whole black beans and cheese in flour tortillas, and then poured the sauce over them
in a baking dish with some extra cheese on top.

1/2 of a med. red onion
4 or 5 large tomatillos
1 small Anaheim chili (4") with seeds
1 clove garlic, peeled
1 cup fresh parsley
1/4 cup fresh cilantro
1/2 tsp cumin
1/2 tsp salt
1/4 cup olive oil
1 1/2 tbs lemon or lime juice

I just give it heck in the blender until it's smooth,
then add extra salt if it needs it(usually does). This is a fairly mild heat;
another pepper or some cayenne from the spice rack will
pep it up if desired.

It's fairly watery when finished, and thickens up nicely
after 30-35 minutes at 350 degrees.
Sour cream on the side is a nice complement to the tart green flavor.