I added sugar because initially it was too sour. But after charring it in the pot it became too sweet! I do think I could have broiled it longer too, but it was broiling for almost an hour! Never had a tomatillo so maybe green tomatoes are just a bunch more watery. Tomorrow I may throw in some cumin and more lime to offset it depending on if the flavor changes overnight.
It wasn’t all that much work, but it definitely scorched immediately in the pot. I like the flavor but not 100% sure if i want to make more.
I have a ton of green tomatoes left that I don’t know what to do with. Any recs besides deep frying?
Charred salsa verde: https://www.seriouseats.com/charred-salsa-verde-tomatillo-salsa
by BrightenDifference
5 Comments
Probably need lime as well. Tomatillos are really acidic, so you can skip, but idk about green tomatoes.
Those look like tomatillos. Did you have to peel away a husk?
Tomatillos have more pectin than tomatoes I think and that may explain your texture issues.
I’m Australian and we don’t even get tomatillos or green tomatoes here easily and I think those are tomatillos…
Those are tomatillos. Tomatoes have a thinner core with seeds/juice pockets