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Tomatillo help

post #1 of 4
7/2/10 at 10:20pm
Thread Starter 
Stopped by the hispanic grocery store and picked up a bunch of types of peppers and some tomatillos because they looked much fresher than those that I see at whole foods. What should I do with the tomatillos? Make new mexican green chile? Just a salsa?

I have never prepared a tomatillo anything.
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post #2 of 4
7/2/10 at 10:43pm
Chilaquiles with salsa verde.

Take them out of the husks and wash them to get some of the stickiness off. For salsa verde, I like to roast half and keep half raw. I find salsa verde made with all raw tomatillos is too tart/acidic and that verde with all roasted is too deep and savory.

Personally I love verde with al pastor. Hard to beat pairing.
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post #3 of 4
7/2/10 at 10:51pm
Thread Starter 
Quote:
Originally Posted by kwilkinson View Post
Chilaquiles with salsa verde.

Take them out of the husks and wash them to get some of the stickiness off. For salsa verde, I like to roast half and keep half raw. I find salsa verde made with all raw tomatillos is too tart/acidic and that verde with all roasted is too deep and savory.

Personally I love verde with al pastor. Hard to beat pairing.

I happen to have a pork butt in the fridge that I was going to smoke for pulled pork, but maybe I'll try something new.

Is this foodguy's recipe? Think it would work on a regular horizontal rotisserie?

http://www.latimes.com/features/food...733,full.story
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post #4 of 4
7/3/10 at 6:17pm
Quote:
Originally Posted by kwilkinson View Post
Personally I love verde with al pastor. Hard to beat pairing.

Do you happen to have a recipe for Al Pastor?

Personally the only thing I've ever used them for is to make salsa.
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