I freeze mine. Or make salsa verde and freeze/preserve that.
spur110
I made like a slasa/sause with them and spooned it heavily over enchiladas and it was fantastic. it makes it not the primary ingredient in the dish, but the taste just worked for that really well.
brxxkkke
SALSA
Scooby-snackin
Pozole verde
galileosmiddlefinger
Salsa verde cans and freezes well, and it can be the foundation for a lot of very easy, wintertime slow-cooker recipes. I’ve also made tomatillo and pepper jam, which is obscenely good with bacon in a grilled cheese sandwich.
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eatin’ thems a good start 🙂
Tomatillo’s? Make salsa.
I freeze mine. Or make salsa verde and freeze/preserve that.
I made like a slasa/sause with them and spooned it heavily over enchiladas and it was fantastic. it makes it not the primary ingredient in the dish, but the taste just worked for that really well.
SALSA
Pozole verde
Salsa verde cans and freezes well, and it can be the foundation for a lot of very easy, wintertime slow-cooker recipes. I’ve also made tomatillo and pepper jam, which is obscenely good with bacon in a grilled cheese sandwich.
Also, try [Jocón de Pollo](https://www.atastefortravel.ca/13399-pollo-jocon-chicken-tomatillo-stew/) because many of the ingredients are in-season right now.
Tomatillo salsa is goated
Roast or grill with an onion and jalapeno until they char. blend, add salt, cilantro, and a little lime. eat with chippy
Salsa verde which can be canned. Then, figure out the recipes later!
chile verde
Make chile verde. Ideal dish for chilly fall nights.