I am crazy happy that I planted these tomatillos although I bought the plants by mistake. Up to last week I knew nothing about when they are ready for picking or when they are ripe. Once they started turning purple on the plant I panicked. Most were hollow or tiny, some just a the shell. Last week I finally discovered a few large ones peeping past the husks (just learned that is what they are called too)
I used the same recipe I use for my red tomato salsa.
Here it is!
15 to 20 tomatillos
6 to 7 Jalapenos or more if you like it really hot.
3 cloves of garlic minced
1 purple onion finely chopped
1 tbsp of vegetable or chicken bouillon
Pinch of salt
Put all ingredients except for the bouillon into a pot of boiling water. Boil until the jalapenos are a bit tender. Don’t worry about the tomatillos they will split almost immediately.
Drain water and add all ingredients into a blender. Add bouillon and salt then blend with the chop button for a few seconds or until well blended.
Put into jars and can as you would tomatoes.
We didn’t get a chance to preserve any since we ate it almost immediately with tortilla chips.