On Mar 20, 1:20*pm, zxcvbob > wrote:


> Tomatillos are a filler if you don't have enough green chiles, or if the
> green chiles you have are too hot. *Kind of like tomatoes in red chili,
> but moreso.


Wow, maybe I'm better than I thought because I was thinking the
same thing, that the tomatillos are like a filler. Do you peel them
before putting them in the sauce? What is the approx ratio of
tomatillo to the rest of the sauce? I have never cooked with them.
The red chile sauces and the green I used to see in L.A. Mexican
joints - I always thought the red was tomato and the green was
tomatillo - but neither were chunky where you could actually see
them. I think they're cooked down till they sort of disappear, like a
sauce. Right?

TJ