Comments on: Tomatillos Galore

by: compostchris

Thu, 17 Sep 2009 09:14:51 +0000

I came across your site whilst looking for tomatillos myself, I wanted them for the smoky chipotle salsa:

http://notwithoutsalt.com/2009/08/24/swiss-chard-and-caramelized-onion-tacos/

I just read that you char-grill them so I don’t think tinned is the way to go in this particular case. I’ve heard rumours of them being available at Brixton market…the search continues.

by: kate brown

Wed, 31 Dec 2008 21:09:01 +0000

tomatillos will grow in england in a greenhouse or polytunnel. had loads in2008

by: Elaine Knox

Wed, 30 Jan 2008 12:55:33 +0000

Tomatillos grow very well here. A I’m utterly addicted to salsa verde and mexican cooking and can’t bring enough cans and jars across when we visit Mexico I grow a lot of mexican ingrediants on my allotment. (Serrano, jalapeno, habanero, pasilla and poblano Chillis, epazote, tomatillo, quilquillana herbs etc.) Tomatillos can be grown like tomatoes - start in a heated propagator preferably,pot on and keep under cover until all frosts have passed. Don’t nip out the lateral shoots - thats where they fruit. You can then plant them outside. Provide a cane and wire or string framework - they’re sprawly tall plants with long lateral side shoots. The flowers are yellow and quite pretty. The fruits grow inside a papery husk that dries out and splits as the fruits swell. They’re ready when the fruit has filled and split the husk (generally the size of a medium to small tomato - although much bigger the mexican markets.) Three cheers for the mexgrocer at Stockport - excellent choice. Also there’s a deli and mail order company in Glasgow called Lupe Pinto with excellent website and range of mexican ingredients.

by: SollyBear

Thu, 30 Aug 2007 22:34:49 +0000

What a big can of Tomatillos you’ve got there, If you want a bit more variety and better value for money, next time try http://www.mexgrocer.co.uk They have several brands and sizes of Tomatillos from Mexican family staple La Costena to newcomer Carey. They also have Fresh tomatillos for a limited season only. If you want Authentic Mexican Food then these guys are the best the UK has.

by: ros

Wed, 01 Aug 2007 16:21:29 +0000

Hi Kalyn, I wonder whether tomatillos would grow over here. I suspect it istoo cold without a greenhouse. I’m looking forward to trying y tinned ones anyway.

by: Kalyn

Tue, 31 Jul 2007 20:00:43 +0000

Everything you made looks delicious, especially your lovely mango salsa. I’ve had nopales in restaurants, but haven’t really cooked with them. Tomatillos are delicious, with a flavor similar to green tomatoes. I’ve grown them in my garden before and they’re quite easy to grow. Have fun learning more about Mexican cooking!

by: ros

Mon, 30 Jul 2007 15:00:23 +0000

Hi Schmoof. Hah! I had forgotten about the Old El Paso mixes. I used them in my undergraduate days a couple of times when a bunch of us cooked together. The nopales we had weren’t at all slimy. Maybe the brine helped their texture.

Hi Jeanne, sadly that event happened beforeI discovered your blog! Which reminds me, you’re having an event next month aren’t you. I’m determined to not miss out this time- I still can’t believeI forgot about the Henley picnic! I nearly made salsa verde but I went with the mango as some site suggested it. Next time though….

Hi Trig. We enjoyed the dinner a lot and even though there were lots of different flavours and textures there, nothing seemed out of place. The creamed corn seemed superflous in the end, but not actively bad. All the rest worked very well togehter. I’ve seen those hibiscus leaves at Cool Chile, they certainly look intriguing.

by: Trig

Sun, 29 Jul 2007 16:50:30 +0000

That’s an interesting dinner you’ve got there, Ros. The array of colours, flavours and textures is very intriguing. We had a Mexican food supplier come to our college for a practical demonstration a while ago. He made some great bits and bobs for us to try, and gave out a few goodies. I was lucky enough to get some dried hibiscus leaves, which are infused into boiling water, sweetened and drank as a kind of “tea” in Mexico. I followed along those lines but added some gelatin to turn it into a jelly. I can tell you I got a few looks from fellow chefs when I made the rest into hibiscus ice cubes and served them as canapés for the guests of our VERY French fine dining restaurant!

by: Jeanne

Fri, 27 Jul 2007 16:31:04 +0000

Oh Ros, what a pity you didn’t come to the Mexican cooking day the bloggers had last year!! Tons and tons of inspiration, and we managed to source quite a lot of fresh ingredients too, including tomatillas. You can read more about it on my blog here http://www.cooksister.com/2006/10/cocina_mexicana.html

My absolute favourite thing to do with tomatillas is salsa verde - it is delicious as a dip or a sauce with Mexican dishes - so refreshing. And freshly made tastes sooooo much better than pre-packed. I was a bit wary the first time I tried nopales, but they are actually rather nice - kind of like dill pickles with a difference. My friend Iliana brings them back from Mexico in her luggage!

by: Schmoofaloof

Fri, 27 Jul 2007 14:53:27 +0000

You mean you never tried those Old El Paso Enchilada kits?! tsk tsk!

Its funny you should mention this, because I just this second asked terryturbojnr if he’d seen tomatillos for sale - i see them a lot in American recipes.

My parents had a phase when they came back from france where they used fresh cactus leaves, shredded runner-bean-style, in salads. I wasn’t a fan, they were slimy…