I bought several pounds of tomatillos from a farmer friend, and prepped them for preserving. Usually I’d ferment some, but I had the right amount to make a few batches of my favourite canned salsa, so they all went into that instead.
I use Ziedrich’s recipe from The Joy of Pickling, omitting the hot peppers, using lemon juice instead of lime, and adding a bit of dried chili flakes.
I also saved a spoonful or so of seeds, because this plant grows very well in our climate and my love for salsa verde is quite deep!
The soil in my garden is pretty poor, and my tomatoes were an utter failure this year… But hopefully I can get the ground healthy enough for at least a small crop of tomatillos next summer.
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