Kate Pugh wrote:
They're best in salsas, though purists like me would never mix tomatoes=
=20
and tomatillos in the same dish.
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Come to think of it, I'm not actually sure whether I did put tomatoes
in that salsa. It was a while ago.

It's not a mortal sin even if you did.

I think they're best roasted first (which helps to get the peel off;
be sure to remove the husk and wash the fruit first) rather than boiled.
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Ah. I used them raw. Was that wrong? They were really nice.

No, they can be used raw. It's more common around here, though, to use=20
them in cooked salsas. Roasting them first, before cooking with other=20
ingredients, adds a very rich depth of flavor. The cooked salsas are=20
pretty good for some of the suggestions I offered like tofu enchiladas,=20
scrambled tofu, and so on.

Kake
who is making your meatless meatballs again tonight if housemate manage=
s
to buy TVP, and will repost the recipe here if all goes to plan

Hope you enjoy'em. BTW, I've cooked them using more Tex-Mex ingredients=20
(chili powder, cumin, epazote, garlic, oregano, etc.) and then stewed=20
them in a salsa verde. The salsa verde consisted of roasted garlic,=20
tomatillos, onion, serranos, and jalape=F1os.