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Fri, Jul 18, 14 at 8:25
| Has anyone experimented with making a pasta sauce with tomatillos? I planted my first 5 plants this year and have quite a few. I am toying with the idea of making a pasta sauce using tomatillos, tomatoes, onions, garlic, olive oil and a small amount of hot pepper. My thoughts are to saute the onions and garlic in the olive oil, add the chopped tomatillos and then add the other ingrediants and simmer until done. Any suggestions? |
Follow-Up Postings:
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| Sounds good except you'll need to add dried basil and oregano, a little salt, and a pinch of sugar for the tomatoes. I make an enchilada sauce for fresh and for the freezer with tomatillos, onions, lots of garlic, tad bit of cumin, salt and dried cilantro. Fresh tomatillos are also excellent diced small in a salad like you do tomatoes, and also grilled by cutting in half and brushing with oil, then a little squeeze of lime to serve. A salsa I like uses tomatillos, small chunks of pineapple, serrano chilies, onions, and parsley or cilantro and chilled well. It is not a canning recipe, only eaten fresh but keeps in the refrigerator for a week or so. I would suppose you could use the same recipe to can tomatillo pasta sauce as you do following the NCHFP instructions for Spaghetti Sauce without Meat but only in a pressure canner, not boiling water bath. Just don't make it too thick, you can always cook it down after you open it. Nancy |
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