tomatillos

In the southwest united states we make a great tomatillo salsa. Roast 12 tomatillos, a half onion, and some garlic cloves, and a couple tomatos, and some chiles in a cast iron pan or wok till they're starting to brown. (No oil, leave husks and skins on.)  Peel, blend.  Add sea salt to taste (more than you'd think). 
My tomatillos are still not producing, planted them in march. Might be too hot.
----- Original Message -----
From: r*@ntlworld.com
To: S*@xena.pkiclue.com
Sent: Monday, August 06, 2001 2:31 PM
Subject: [Sqft-l] Tomatillos

Anne
 
Tomatillos are like a green tomato and tart. They are used quite a bit to make salsa and hot sauces and you can pickle them. The green ones are very prolific  [at least  they are in the USA] and the plants grow fast. A lot of the fruit will lie on the ground and the husk helps keep them from rotting. There is  a purple varietyas well,   Also I hear that if you grow them you won't need to plant next year  as they self seed.  I brought my seeds back from a visit to Denver  last year but I think you can get them from seed catalogues in the UK,  I seem to recall a mention of them in an article  in The Times.  This is my first year as a sqft  gardener or any veggies at all and I am just amazed at the whole thing!
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