Recipe: Tomatillo recippes

My tomatillos are just about ready so I have been pulling together recipes. haven't tried most of these but will pass them along. Some came from Southern Living and the others I just have gotten who knows where.

Fried Green Tomatillos with Jalapeno dipping sauce

1/2 cup jalapeno jelly
2 tablespoons lime juice
1 teaspoon grated lime rind
1/2 cup all purpose flour
1 teaspoon salt, divided
1/2 cup milk
1 large egg, lightly beaten
1 cup cracker meal
12 medium tomatillos, sliced
2 cups oil
1 cup bacon drippings
Cook jelly and lime juice in small pan over medium heat, stirring often, until jelly melts. Removoe from heat and stir in rind and set aside. combine flour, 1/2 t salt and 1/2 t pepper in shallow dish. Combine milk and egg in small bowl, stirring well. combine cracker meal, remaining salt and pepper in shallow dish. coat tomatillo slices in flour mixture, dip in milk and dredge in cracker meal. heat oil and bacon drippings to 375 in deep fat fryer. Fry tomatillo slices in batches 2 to 3 1/2 minutes or until golden. Drain on paper towles and and serve immediately with jelly mix. Serves 5. Note. to fry whole tomatillos, peel back husks, leaving stem attached; proceed as directed.

Fresh Salsa
2 Anaheim chile peppers
12 tomatillos
2 fresh serrano chile pappers, cut in half
1/2 cup coasely chopped onion
1 garlic clove, minced
1/4 cup choppped fresh cilantro
1 teaspoon olive oil
1 teaspoon lime juicie
1/4 teaspoon salt
Place Ananheim peppers on a foil line sheet. Broil 5 inches from heat abouat 5 minutes on each side or till peppers look blistiered. Place roasted peppers in heavy duty zip top plastic bag, seal and let stand 10 minutes to loosen skins. Pell and discard seeds. Coarsely chop and set aside. Pulse tomatillos in food processor until coarsely chopped. Add roaosted pepper, serrano chile pappers and next 3 ingredients, pulse until diced--not puree. Pour tomatillo mixture into bowl. Stir in oil, lime juice and salt until well blended. Cover and chill at least 1 hour. makes 2 cups.

Tomatillo Soup

1 poblano chile pepper
1/2 pound tomatillos
1/4 cup chopped onion1 garlic clove
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon sugar
2 cups half and half
1 cup peeled, diced jicama
Place chile pepper on foil lined sheet and boil 5 inches from heat 5 minutes each side. Place in plastic sealed bag for 10 inutes. Pell pepper, discard seeds and set aside. Bring tomatillos and water to cover to boil; reduce heat and simmer 6 minutes or till tender. Drain and cool. Procoess pepper, tomatillos, onion and next 6 ingredients in a blender until smooth. Pour half and half into serving bowl and stir in tomatillo mix. Sprinkle with jicama. Serve immediately. 3 cups.

Roasted Tomatillo Salsa

2 1/2 pound tomatillos
6 cloves garlic, unpeeled
4 large jalapeno peppers
2 large onions, quartered
2 1/2 tablespoons oil
1/2 to 3/4 teaspoon salt
1/2 teaspoon freshly gound pepper
1/2 cup chopped fresh cilantro
1/2 cup whipping cream
1 large avacodo
Remove and discard husks, rinse tomatillos. toss tomatillos and next 3 ingredients in oil; spread in 9x13 inch pan. Bake at 500 for 15 minutes or until vegetables are charred; cool. Remove and discard stems only; not seeds from peppers. Peel garlice, discarding skins. Drain tomatillos, discarding liquid. Pulse veggies 4 times or until coarsely chopping. Mash avacodo in bowl, add tomatillo mix and remaining ingredients. Mix well. 4 cups.
This recipe I have made and used many times.

Tomatillo sauce
1/2 pound fresh tomatillos(2 11 ounce cans can be used)
4-6 jalapeno peppers, seeded and finely chopped
2 1/2 cups chicken broth
2 tablespoons cornstarch
2 tablespoons wate
2 tablespoons chopped cilantro
1 teaspoon salt

Remove husks and rinse tomatillos. Combine tomatillos, peppers and broth in pan. Bring to boil; reduce heatand simmer 6 minutes. Combine cornstarch and water; sitr into above mixture. Add cilantro and salt. Bring to boil and boil 1 minutes. cool slightly. Pour into blender and process till smooth. 3 cups. good over enchiladas.
I plan to increase the amounts and try canning some of the salsa and sauce. I also read that to freeze tomatillos, just husk and rinse them and freeze whole on a cookie sheet and then place in bags. If you find other recipes, I would be interested.