Tuesday 2 October 2018

Processing the tomatillo's

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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.

6 comments:

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

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  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!

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

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

    God bless.

    ReplyDelete

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