Tuesday, 2 October 2018

Processing the tomatillo's

Welcome to Hannah Coe via Bloglovin.

I used my standing punch out cherry stone tool to get the worst of the tiny core from the fruit:

Then I changed the blade over to my plum de-stoner which quarters them, after a bit of a struggle as they are larger than plums:

I processed one bag at a time. A grill pan had the tomatillo pieces put onto it along with 2 cloves of garlic and 1/2 a chilli. I could have used up to 3 chilli peppers for this but ours are very hot this year. They were roasted at 200C for 35 minutes then allowed to go cold:

Once cold, 4 teaspoons of sugar and 4 teaspoons of lemon juice were added, before being liquidised:
A 1/4 pint of the mixture was put into each of 4 bags before being frozen for later use.

You can find a recipe for chicken tomatillo on my tab above.


  1. Thank you for your advice on drying herbs, greatly appreciated.

  2. Do you know I've grown them lots of times and never known what to do with them. Next year I shall plant them again and do your chicken!

    1. You can make the base sauce quite mild then add more chilli as required if necessary.

  3. Thanks. I may try growing these next year.

    God bless.


I love hearing from you, will read all your comments and try and answer any questions you leave. Please leave comments in English. Don't forget to come back and read my reply! All comments are moderated so if you try to link it to a commercial web site, it will not be published.