writes:

On Thu, 16 Oct 2003, Kate Pugh wrote:

Tomatillos just got mentioned in the pizza thread. I've been
intrigued by the idea of these for, ooh, about a decade, but didn't
find them here (England - Oxford at the time, now London) until a
couple of months ago, when I spotted them for 50p each on a stall at
Borough Market[0]. Of course I bought some. I ended up putting them
in a salsa with tomatoes, fresh green chilli, and lime juice - and
they were gorgeous. I really should get some more. What else is good
to do with them? And is 50p each a reasonable price? That's, um,
about 80 US cents, I think.


Yikes. That would be an EXCEEDINGLY high price here. I
paid (IIRC) $2/lb for them. A pound is quite a few
tomatillos. And I'm in the northeastern USA, nowhere near
the Southwest with its emphasis on Mexican and Tex-Mex food.

Same here (New Hampshire). I just bought a giant crate of them for
$0.80/lb for making more of my fire-roasted chipotle salsa (which I'll
post if I can dig out the recipe), since we decided to can some this
year, and ran out of tomatillos from the garden.

They're evidently easy enough to grow, and can be treated
just like tomatoes (from a growing standpoint). I'm going
to grow at least two plants next year. Maybe you could grow
some?

In fact, I've found tomatillos produce more and are hardier than most
tomato plants.


--
Richard W Kaszeta

http://www.kaszeta.org/rich