What to do with Tomatillos (Salsa Verde)

I grew tomatillos this year and have been asked, "What does one do with tomatillos?" Hopefully this helps to understand the lantern fruit a little better and to enjoy it deliciousness. 

The seedlings

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A little bigger

A lantern fruit hugging the ground

A much needed pollinator. Tomatillo plants require you to have two plants at least because they can not self pollinate. 

This is just the one plant. My goodness.

The Harvest

Tomatillo Salsa:
3 pounds of Tomatillos
2 shallots-peeled
1 yellow onion- peeled
1 Jalapeno
1 Red pepper
1 Whole Clove of Garlic (un-shucked)
2 Limes
Handful of Cilantro
2 tsp sugar
1 tsp salt (more to taste)

Roast the pan with the Tomatillos, Shallots, Onion, Peppers, and Garlic at 400 degrees F for 40 minutes to an hour

After the pan looks like this, let cool.

After it has cooled, squeeze the juice from the tomatillos out. There is plenty of seeds and juice left over, trust me. Discard the juice onto the foil and then toss the foil afterward.

Place all ingredients in a blender and puree until desired consistency. I put it on high for 30 seconds or so. 

The Red one is a tomato salsa I made in the same night. Tomatillo is Green. (Salsa Verde)

After the salsa is made, you can make

Chicken Enchiladas:
Rotisserie Chicken that is already made
Jack Cheese
Corn Tortillas
Salsa Verde

Enchilada Sauce:
2 Cup Chicken Stock
2 Tbls Flour
2 Tbls Chili Powder
1 Tbls Chipotle Chili powder (habenero)
1 Tbls Cumin
1/4 Cayenne pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt

Mix all ingredients in a small sauce pan. Mix until spices and flour dissolve into chicken stock.
 

Make sure you lay corn tortillas down first to lay the little enchiladas on.

Chicken, then Salsa Verde, then a little cheese

Fold into a pan with the open side down on the 4 corn tortillas you laid out as a base

Add Jack Cheese

Add Enchilada Sauce 

Add olives, Cilantro, Sour Cream and Green Onions. Serve with Salad.