A week or so ago we had a big storm in the night that basically snapped major branches off my poor tomatoes and my tomatillo plant. I went into emergency gathering mode as I picked the tomatillos off the sorry-looking branch that I could not save.
I had quite a few tomatillos that seemed a fairly good size, but they hadn't quite filled out their pod. The good news is that they were bright green, which according to my research is when they're at their best. Anyhow, I had to use them, so I immediately did a search for salsa verde or green salsa so I could use them up right away. One of my favourite dishes at Mexican restaurants is green enchiladas. Until I planted my tomatillo, I was quite ignorant to the fact that the tangy, flavourful salsa smothering my meal was made from tomatillos.
I found a few recipes online, all of them pretty similar. I used this recipe from CanadianLiving.com and instead of the canned variety, I roasted my tomatillos under the broiler for about five minutes per side, let them cool and then squished them up in the blender. I then mixed the remaining ingredients and the result was absolutely delicious on my beef burritos!
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