parting with: tomatillos
Usually one of my favorite ingredients, it took me a while to get around to making something with tomatillos this year. And, as it was, I went right down to the wire. With the first frosts beginning to settle in upstate, tomatillos, and tomatoes for that matter, are only around for a couple more weeks (if that). So sleuth some out, and make this delightfully simple tomatillo salsa. This time around I added some pickled jalapenos and it was awesome.
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I love tomatillos too. I keep eyeing them at the market, thinking, now or never! And now they’re pretty much gone. Shucks.
I usually make vats and vats of tomatillo sauce to freeze for winter pozole verde, but this year… I don’t know why, but I’ve made exactly one small batch, which was eaten immediately with carnitas. Time to change that
Tomatillo salsa is my absolute favorite type of salsa. Nothing beats that tang. You just reminded me that I have to try and seek out a couple this weekend (if any are left).