For fresh use they can be subbed in any recipe you'd normally use tomatoes - baked, fired, salsa, etc. NCHFP has a good Tomatillo Salsa recipe that may be eaten fresh or canned or frozen.

These previous discussions contain several recipes too.

They also freeze and dehydrate easily for later use.

Dave

PS: and don't forget to search over on the cooking forums here too as last time I looked they had several recipe discussions for them.

Chop onions, tomatillos into similar sized hunks, stir them up with some olive oil and chopped garlic and broil them until they are starting to brown.

Run through a food processor (pulsing) until they are coarsely chopped

Add cilantro, lime juice, oregano, salt, pepper to taste
Or use Basil for an italianate flavor

Great as a relish with chiucken or fish or pork.

After we've made tomatillo salsa (Ball recipe), canned a few pints plain (NCHFP recipe), and eaten ourselves silly on fresh ones, we roast a big batch and freeze it in roughly 1 cup portions to use in recipes all winter.

Having lived in Texas for a while, we adore Mexican food, and we can't get tomatillos in the grocery store. Glad we figured out last year they are really easy to grow and preserve so well.

Stacked Enchiladas -Ann T
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Source: Southwest Cookbook
Here is the recipe Helene for the Stacked Enchiladas. I see no reason why you couldn't layer these over lapping in a lasagna pan and then slice to serve. You will have to double the ingredients for the sauce as well as the fillings.

Vegetable oil for frying
12 corn tortillas (6 inches)
1 1/2 cups (12 fl ounces) green Chili Sauce (recipe on page 195)
2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese
3/4 cups finely chopped onion

Preheat oven to 350�F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375�F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels.

Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green cili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts.

NOTE: Add cooked chicken and or pinto or black beans between layers.

Green Chili Sauce
1 Jalapeno chili seeded and diced
1 garlic clove crushed
1/4 cup chopped green onions
4 tomatillos, husked and diced (or use canned)
1 1/2 cups chicken stock
2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced.
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon heavy cream
salt and freshly ground pepper to taste

In a medium saucepan, place the jalapeno , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until theliquid is reduced to about 1 cup about 15 to 20 minutes.
Pour the chicken stock mixture into a blender or food processor.
Add the Anaheim chilies, cilantro and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated.

Servings: 4

Annie

Deanna

Is the taste of this salsa the same fresh as it would be a month or two after it has been canned?

Thank you!

Before they are ripe, they are slightly spicy, kinda tomatoesque with a mild hot pepper pepper essence, after they are ripe they are milder, almost like an apple.

I have actually never cooked one. They go into salsas, sandwiches, whatever - raw.

There's no danger there, right?

http://extension.usu.edu/utah/files/uploads/Recipes-Cooking-Canning/Salsa Recipes for Canning.pdf