Great success growing tomatillos this past growing season. A huge crop which allowed me to experiment with different recipes.
Of course, I made salsa verde.
Best of all, the roasted tomatillos mashed into a green sauce. The roasting brought out delicious citrus flavors along with a tart sweetness. Amazingly delightful. I put it in sandwich-sized zip lock bags and froze it. All winter I’ve been defrosting a batch to stir into guacamole or use as an enchilada sauce.
And a little spice too. These serano chili peppers are hot! Both fresh and dried.