Re: Unripe tomatillos, storage and use?
- To: v*@eskimo.com
- Subject: Re: Unripe tomatillos, storage and use?
- From: L* K* <l*@worldnet.att.net>
- Date: Sat, 10 Oct 1998 04:16:11 -0400
- References: <l03130300b243a50c49c9@[12.79.181.167]>
- Resent-Date: Sat, 10 Oct 1998 01:12:35 -0700
- Resent-From: veggie-list@eskimo.com
- Resent-Message-ID: <"FNEBy3.0.Qz.pRn7s"@mx1>
- Resent-Sender: veggie-list-request@eskimo.com
Margaret,
Just what I wanted to know - for once the short growing season here turns
out to be an advantage, since I *do* want them for salsa. Thanks!
LaVerne
>Unripe tomatillos are preferred for use in any Mexican dish. Ripe
>tomatillos are too sweet, and then fit only for slicing in salads or baking
>in pies (I wouldn't eat tomatillo pie, but some claim they do). Were I
>you, I'd husk them and wash them now. If you're not going to use them
>immediately, put them through the food processor and freeze them. Margaret
