My salsa turned out really sweet. My tomatillos are from my garden. My
neighbor made the same basic salsa with store-bought tomatillos -- his salsa
is not sweet. What gives? When I say sweet, I mean like the sweetness of
an orange. I was able to moderate the taste by using more lime juice. He's
using a recipe he got from a cooking class they took when in Mexico last
winter. But really, the recipes are the same -- tomatillos, onion, peppers,
garlic, cilantro and salt. My recipe has lime juice, his doesn't

Are some tomatillos sweeter than others by variety? Or sweeter because they
were picked ripe? Or???
Janet

> Are some tomatillos sweeter than others by variety? *Or sweeter because they
> were picked ripe? *Or???
> Janet

funny,you should bring this up today. i bought a couple of pounds of
tomatillos on friday. i did a bing.com and found a couple of recipes
that suggested boiling the tomatillos for about 10 minutes,until they
are soft, before throwing them into the food processor along with the
other stuff. i'm doing this now.

there was another recipe that was made by slowly roasting them, along
with the husk in a cast iron frying pan, until the husk is charred &
the tomatillos are translucent. this recipe also suggested roasting
the jalapeno's & garlic in the same manner, letting them cool down.
then removing the husks from the tomatillos, and not peeling the char
from the jalapeno's to give the final mix a smoky taste.

harriet & critters in azusa, ca. directly east of the station fire in
la canada-flintridge & parts west.

"critters & me in azusa, ca" > wrote in message
...

> Are some tomatillos sweeter than others by variety? Or sweeter because
> they
> were picked ripe? Or???
> Janet

funny,you should bring this up today. i bought a couple of pounds of
tomatillos on friday. i did a bing.com and found a couple of recipes
that suggested boiling the tomatillos for about 10 minutes,until they
are soft, before throwing them into the food processor along with the
other stuff. i'm doing this now.

there was another recipe that was made by slowly roasting them, along
with the husk in a cast iron frying pan, until the husk is charred &
the tomatillos are translucent. this recipe also suggested roasting
the jalapeno's & garlic in the same manner, letting them cool down.
then removing the husks from the tomatillos, and not peeling the char
from the jalapeno's to give the final mix a smoky taste.

harriet & critters in azusa, ca. directly east of the station fire in
la canada-flintridge & parts west.

Interesting. . .I've never seen a recommendation for roasting in cast iron
with the husk on. I've seen recipes that recommend roasting tomatillos,
onions, garlic and peppers. I've done that when making pork chili verde.
It's really difficult to get the skin from a jalapeno even after roasting.
But the skin tends to be tender, whereas the skin of some other peppers can
be leathery.
Janet

Janet wrote on Sun, 30 Aug 2009 14:15:49 -0600:

>> Are some tomatillos sweeter than others by variety? Or
>> sweeter because they were picked ripe? Or??? Janet

> funny,you should bring this up today. i bought a couple of
> pounds of tomatillos on friday. i did a bing.com and found a couple
> of recipes that suggested boiling the tomatillos for
> about 10 minutes,until they are soft, before throwing them
> into the food processor along with the other stuff. i'm doing
> this now.

> there was another recipe that was made by slowly roasting
> them, along with the husk in a cast iron frying pan, until the
> husk is charred & the tomatillos are translucent. this recipe
> also suggested roasting the jalapeno's & garlic in the same
> manner, letting them cool down. then removing the husks from
> the tomatillos, and not peeling the char from the jalapeno's
> to give the final mix a smoky taste.

This is pretty good, IMHO.


Tomatillo Salsa Verde



(Al Waitz)



1 lb (about a dozen) fresh tomatillos, husked, washed, and cut into
quarters.

1 cup chopped white onion.

3 or 4 chopped serrano or jalapeno chiles, seeds and all

several cloves of garlic

1/4 cup fresh cilantro.



Put all of this in a blender and process until minced finely. Add sugar
(1 tsp) and salt(l/2 tsp) or to taste and let sit refrigerated for a
couple of hours. The salsa will keep refrigerated for several weeks.
This can be adjusted for hotness and amount of cilantro.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Janet Bostwick wrote:
> My salsa turned out really sweet. My tomatillos are from my garden. My
> neighbor made the same basic salsa with store-bought tomatillos -- his salsa
> is not sweet. What gives? When I say sweet, I mean like the sweetness of
> an orange. I was able to moderate the taste by using more lime juice. He's
> using a recipe he got from a cooking class they took when in Mexico last
> winter. But really, the recipes are the same -- tomatillos, onion, peppers,
> garlic, cilantro and salt. My recipe has lime juice, his doesn't
>
> Are some tomatillos sweeter than others by variety? Or sweeter because they
> were picked ripe? Or???
> Janet
>
>


Yes, some are sweeter than others. Also the sweetness might be from your
onions.

How did you cook them? (I boil 'em whole before making green salsa)

I just checked my tomatillo plants out in the garden and they are
*covered* with empty balloons :-) (they will fill in later) I just
hope we don't get an early freeze this year.

Bob

In article >,
"Janet Bostwick" > wrote:
> Are some tomatillos sweeter than others by variety? Or sweeter because they
> were picked ripe? Or???
> Janet

Can't answer those, Janet, but just FYI, you can increase the tanginess
without adding flavor by using citric acid. You probably know that, but
just in case. . . . :-)

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
And check this, too:
http://abcnews.go.com/Business/story?id=8279841&page=1

In article >,
Melba's Jammin' > wrote:

> In article >,
> "Janet Bostwick" > wrote:
> > Are some tomatillos sweeter than others by variety? Or sweeter because
> > they
> > were picked ripe? Or???
> > Janet
>
> Can't answer those, Janet, but just FYI, you can increase the tanginess
> without adding flavor by using citric acid. You probably know that, but
> just in case. . . . :-)

But a lot of people don't know that you can purchase Citric Acid in
powder form from the pharmacy... :-)

It is supposed to be good for kidney stones according to my mom's VA
urologist.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"zxcvbob" > wrote in message
...
> Janet Bostwick wrote:
>> My salsa turned out really sweet. My tomatillos are from my garden. My
>> neighbor made the same basic salsa with store-bought tomatillos -- his
>> salsa is not sweet. What gives? When I say sweet, I mean like the
>> sweetness of an orange. I was able to moderate the taste by using more
>> lime juice. He's using a recipe he got from a cooking class they took
>> when in Mexico last winter. But really, the recipes are the same --
>> tomatillos, onion, peppers, garlic, cilantro and salt. My recipe has
>> lime juice, his doesn't
>>
>> Are some tomatillos sweeter than others by variety? Or sweeter because
>> they were picked ripe? Or???
>> Janet
>
>
> Yes, some are sweeter than others. Also the sweetness might be from your
> onions.
>
> How did you cook them? (I boil 'em whole before making green salsa)
>
> I just checked my tomatillo plants out in the garden and they are
> *covered* with empty balloons :-) (they will fill in later) I just hope
> we don't get an early freeze this year.
>
> Bob

I cooked the quartered tomatillos, onions, garlic and peppers on stove top.
No added water. Uncovered, to thicken the sauce. I added the cilantro,
salt and lime when I put the cooked stuff in the blender. I never thought
about the onions. I bought a sack of yellow onions and they seem to have no
onion punch -- they are quite mild, but less mild than the sack that I got
before. I've got gazillions of the empty balloons and was wondering whether
they would fill out or not. Thanks for the insight.
Janet

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Janet Bostwick" > wrote:
>> Are some tomatillos sweeter than others by variety? Or sweeter because
>> they
>> were picked ripe? Or???
>> Janet
>
> Can't answer those, Janet, but just FYI, you can increase the tanginess
> without adding flavor by using citric acid. You probably know that, but
> just in case. . . . :-)
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller - Yes, I Can! blog - check it out
> And check this, too:
> http://abcnews.go.com/Business/story?id=8279841&page=1

I never thought about citric acid. I have some around here, somewhere.
Thanks for the idea.
Janet

"Omelet" > wrote in message
news
> In article >,
> Melba's Jammin' > wrote:
>
>> In article >,
>> "Janet Bostwick" > wrote:
>> > Are some tomatillos sweeter than others by variety? Or sweeter because
>> > they
>> > were picked ripe? Or???
>> > Janet
>>
>> Can't answer those, Janet, but just FYI, you can increase the tanginess
>> without adding flavor by using citric acid. You probably know that, but
>> just in case. . . . :-)
>
> But a lot of people don't know that you can purchase Citric Acid in
> powder form from the pharmacy... :-)
>
> It is supposed to be good for kidney stones according to my mom's VA
> urologist.
> --
> Peace! Om
My food co-op has large jars of herbs, spices, teas, etc., and among them is
citric acid and ascorbic acid. A real find. Just another place to check.
Janet

On Aug 30, 3:49*pm, "Janet Bostwick" > wrote:
> "Omelet" > wrote in message
>
> news >
>
>
> > In article >,
> > Melba's Jammin' > wrote:
>
> >> In article >,
> >> *"Janet Bostwick" > wrote:
> >> > Are some tomatillos sweeter than others by variety? *Or sweeter because
> >> > they
> >> > were picked ripe? *Or???
> >> > Janet
>
> >> Can't answer those, Janet, but just FYI, you can increase the tanginess
> >> without adding flavor by using citric acid. *You probably know that, but
> >> just in case. . . . * :-)
>
> > But a lot of people don't know that you can purchase Citric Acid in
> > powder form from the pharmacy... :-)
>
> > It is supposed to be good for kidney stones according to my mom's VA
> > urologist.
> > --
> > Peace! Om
>
> My food co-op has large jars of herbs, spices, teas, etc., and among them is
> citric acid and ascorbic acid. *A real find. *Just another place to check.
> Janet

after i drained the tomatillos & cooled them down, i put them in the
food processor & gave them a bit of a whirl. i had a chopped up 1/2
large onion and about 6 or 7 cloves of chopped garlic, added a bit of
kosher salt. the result was very bland. i charred a fresh jalapeno &
2 small habaneros, chopped them up & threw them in with the
tomatillos. now it was a bit too warm, even for me so i chopped up a
couple of roma tomatoes & added them along with some more kosher salt
and let this concoction sit for the last two hours. turned out not
too bad.

harriet & critters in hot & smoky azusa.

"critters & me in azusa, ca" > wrote in message
...
On Aug 30, 3:49 pm, "Janet Bostwick" > wrote:
> "Omelet" > wrote in message
>
> news >
>
>
> > In article >,
> > Melba's Jammin' > wrote:
>
> >> In article >,
> >> "Janet Bostwick" > wrote:
> >> > Are some tomatillos sweeter than others by variety? Or sweeter
> >> > because
> >> > they
> >> > were picked ripe? Or???
> >> > Janet
>
> >> Can't answer those, Janet, but just FYI, you can increase the tanginess
> >> without adding flavor by using citric acid. You probably know that, but
> >> just in case. . . . :-)
>
> > But a lot of people don't know that you can purchase Citric Acid in
> > powder form from the pharmacy... :-)
>
> > It is supposed to be good for kidney stones according to my mom's VA
> > urologist.
> > --
> > Peace! Om
>
> My food co-op has large jars of herbs, spices, teas, etc., and among them
> is
> citric acid and ascorbic acid. A real find. Just another place to check.
> Janet

after i drained the tomatillos & cooled them down, i put them in the
food processor & gave them a bit of a whirl. i had a chopped up 1/2
large onion and about 6 or 7 cloves of chopped garlic, added a bit of
kosher salt. the result was very bland. i charred a fresh jalapeno &
2 small habaneros, chopped them up & threw them in with the
tomatillos. now it was a bit too warm, even for me so i chopped up a
couple of roma tomatoes & added them along with some more kosher salt
and let this concoction sit for the last two hours. turned out not
too bad.

harriet & critters in hot & smoky azusa.

My neighbor adds a couple of romas to his salsa even though that isn't in
the recipe he was given. I like my salsa now that I have gotten used to the
fact that it is nothing like a salsa that we are used to from a Mexican
restaurant.
Janet

> harriet & critters in hot & smoky azusa.


"Anaheim, Azusa, and COOOO-ca-mon-gaaa!" :-)

Bob

--
(the young people have no idea what I'm talking about)

Omelet > wrote in
news
> In article >,
> Melba's Jammin' > wrote:
>
>>
>> Can't answer those, Janet, but just FYI, you can increase the
>> tanginess without adding flavor by using citric acid. You probably
>> know that, but just in case. . . . :-)
>
> But a lot of people don't know that you can purchase Citric Acid in
> powder form from the pharmacy... :-)
>

Can you not get it at your supermarket? Can get it at the supermarket here,
though it's only in smallish containers.


--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904

On Aug 30, 3:26*pm, "James Silverton" >
wrote:
> *Janet *wrote *on Sun, 30 Aug 2009 14:15:49 -0600:
>
> >> Are some tomatillos sweeter than others by variety? Or
> >> sweeter because they were picked ripe? Or??? Janet
> > funny,you should bring this up today. *i bought a couple of
> > pounds of tomatillos on friday. *i did a bing.com and found a couple
> > of recipes that suggested boiling the tomatillos for
> > about 10 minutes,until they are soft, before throwing them
> > into the food processor along with the other stuff. *i'm doing
> > this now.
> > there was another recipe that was made by slowly *roasting
> > them, along with the husk in a cast iron frying pan, until the
> > husk is charred & the tomatillos are translucent. *this recipe
> > also suggested roasting the jalapeno's & garlic in the same
> > manner, letting them cool down. then removing the husks from
> > the tomatillos, and not peeling the char from the jalapeno's
> > to give the final mix a smoky taste.
>
> This is pretty good, IMHO.
>
> Tomatillo Salsa Verde
>
> (Al Waitz)
>
> 1 lb (about a dozen) fresh tomatillos, husked, washed, and cut into
> quarters.
>
> 1 cup chopped white onion.
>
> 3 or 4 chopped serrano or jalapeno chiles, seeds and all
>
> several cloves of garlic
>
> 1/4 cup fresh cilantro.
>
> Put all of this in a blender and process until minced finely. Add sugar
> (1 tsp) and salt(l/2 tsp) or to taste and let sit refrigerated for a
> couple of hours. The salsa will keep refrigerated for several weeks.
> This can be adjusted for hotness and amount of cilantro.

I'd lose the cilantro, sugar and probably at least half of the onion.

Tomatillos, chilies, garlic and salt. It's really nice with ripe
jalapenos, though those can sometimes be super hot.
>
> --
>
> James Silverton
> Potomac, Maryland

--Bryan

On Sep 2, 7:45*am, Rhonda Anderson > wrote:
> Omelet > wrote innews >
> > In article >,
> > *Melba's Jammin' > wrote:
>
> >> Can't answer those, Janet, but just FYI, you can increase the
> >> tanginess without adding flavor by using citric acid. *You probably
> >> know that, but just in case. . . . * :-)
>
> > But a lot of people don't know that you can purchase Citric Acid in
> > powder form from the pharmacy... :-)
>
> Can you not get it at your supermarket? Can get it at the supermarket here,
> though it's only in smallish containers.

It's for adding to fruit salads, to keep them from turning brown.
I've never encountered a sweet tomatillo though.
>
> --
> Rhonda Anderson
> Cranebrook, NSW, Australia

--Bryan

Rhonda wrote on Wed, 02 Sep 2009 12:45:32 GMT:

>> In article
>> >,
>> Melba's Jammin' > wrote:
>>
>>> Can't answer those, Janet, but just FYI, you can increase
>>> the tanginess without adding flavor by using citric acid.
>>> You probably know that, but just in case. . . . :-)
>>
>> But a lot of people don't know that you can purchase Citric
>> Acid in powder form from the pharmacy... :-)
>>
> Can you not get it at your supermarket? Can get it at the
> supermarket here, though it's only in smallish containers.

Have you tried a Kosher grocery store? It's known as "sour salt", I
believe.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
Rhonda Anderson > wrote:

> Omelet > wrote in
> news >
> > In article >,
> > Melba's Jammin' > wrote:
> >
> >>
> >> Can't answer those, Janet, but just FYI, you can increase the
> >> tanginess without adding flavor by using citric acid. You probably
> >> know that, but just in case. . . . :-)
> >
> > But a lot of people don't know that you can purchase Citric Acid in
> > powder form from the pharmacy... :-)
> >
>
> Can you not get it at your supermarket? Can get it at the supermarket here,
> though it's only in smallish containers.

Well, there are pharmacies at the grocery store and that is where I last
bought it for mom, but it's been many years since I've purchased it, so
I don't really know.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Sep 2, 8:40*am, "Michael \"Dog3\"" > wrote:
> Bobo Bonobo® > *news:c5569064-2900-41bf-84ed-
> : in rec.food.cooking
>
>
>
> > I'd lose the cilantro, sugar and probably at least half of the onion.
>
> > Tomatillos, chilies, garlic and salt. *It's really nice with ripe
> > jalapenos, though those can sometimes be super hot.
>
> I agree for the most part but I'd still add a smidge of sugar even though
> I'm not a big fan of thick, sweet salsa. I've got about 18 habaneros drying
> as we speak. *

Habaneros like sweet. My nephew uses peaches and carrots in his
habanero salsa.

> As soon as they've dried out I'll put them in my old coffee
> bean grinder and make a powder out of them to use this winter. *I might add
> just a touch of the habanero powder instead of the jalapeno.

I just rescued my Cuisinart from the shed where it has been since we
moved, and I can't find the blade or the little stem thing. I guess
I'll have to buy replacements.
>
> Michael
>
--Bryan

On Aug 30, 8:05*pm, zxcvbob > wrote:
> > harriet & critters in hot & smoky azusa.
>
> "Anaheim, Azusa, and COOOO-ca-mon-gaaa!" *:-)
>
> Bob
>
> --
> (the young people have no idea what I'm talking about)

you're absolutely right!! jack benny's radio show, right?

On 2009-09-02, Christine Dabney > wrote:

> I have gotten several replacement parts for my older Cuisinart, and
> they are just terrific.

Other times, it's not worth it. I had a Cuisinart I bought back in
the 90s. Somewhat smaller than the avg line cuz I was single. I
finally found a new bowl for it. $100! Two dollars more than the
whole thing cost originally.

nb

On 2009-09-02, Christine Dabney > wrote:

> one back in the late 1980s, and they were well built then, so I guess
> I can expect the motor to last a lot longer.

This is true. The motor on mine was warranteed for life. Built like
a truck. My daughter has it now. The bowl is still good, I was just
pricing a new one. She probably have it for another 20 yrs.

nb

On Sep 2, 3:10*pm, notbob > wrote:
> On 2009-09-02, Christine Dabney > wrote:
>
> > I have gotten several replacement parts for my older Cuisinart, and
> > they are just terrific. *
>
> Other times, it's not worth it. *I had a Cuisinart I bought back in
> the 90s. *Somewhat smaller than the avg line cuz I was single. *I
> finally found a new bowl for it. *$100! *Two dollars more than the
> whole thing cost originally. *

If you're talking about the Little Pro Plus (recently discontinued),
replacent parts are not too pricey at http://www.totalvac.com

It's a 3 cup, and has the citrus juicer. Right now Macy's has a 7 cup
on sale for $80. I love the little one, but might save it just for
juicing.
>
> nb

--Bryan

critters & me in azusa, ca wrote:
> On Aug 30, 8:05 pm, zxcvbob > wrote:
>>> harriet & critters in hot & smoky azusa.
>> "Anaheim, Azusa, and COOOO-ca-mon-gaaa!" :-)
>>
>> Bob
>>
>> --
>> (the young people have no idea what I'm talking about)
>
> you're absolutely right!! jack benny's radio show, right?
>


Yep, and on his TV program. (voiced by Mel Blanc)

Bob