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Old September 19, 2018   #16
JRinPA
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Yeah well worth unfortunately you haven't squeezed and shipped for the masses that don't live in the frying pan. Personally I am fine with importing a little citrus instead of living in a climate where it will grow!



Adding more "real lime" juice helped it, actually. Maybe the tomatillos weren't quite as ripe, but I think I went way over on garlic. It was halfway to hummus I used to make. Not a bad flavor, probably great on crackers, but not tortilla chips. And thinking about that, it was good, just not right, now I want to roast some red peppers and make hummus.
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Old September 19, 2018   #17
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Quote:
Originally Posted by JRinPA View Post
Yeah well worth unfortunately you haven't squeezed and shipped for the masses that don't live in the frying pan. Personally I am fine with importing a little citrus instead of living in a climate where it will grow!



Adding more "real lime" juice helped it, actually. Maybe the tomatillos weren't quite as ripe, but I think I went way over on garlic. It was halfway to hummus I used to make. Not a bad flavor, probably great on crackers, but not tortilla chips. And thinking about that, it was good, just not right, now I want to roast some red peppers and make hummus.

I was referring to Lisa's comment on the high price of tomatillos not the citrus.
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Old September 19, 2018   #18
JRinPA
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lol I forgot about that hummus plan, now I'm hungry for it for the 2nd time today...I'll have to remember to get some tahini, haven't made it in years. Not since I started canning peppers, for sure. Have to look into that, too, canning roasted peppers.


I may as well ask now. Worth, do you have inexpensive tahini in Texas? lol
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Old October 2, 2018   #19
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Default Tomatillo Success with Volunteers



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Old October 3, 2018   #20
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Originally Posted by JRinPA View Post
lol I forgot about that hummus plan, now I'm hungry for it for the 2nd time today...I'll have to remember to get some tahini, haven't made it in years. Not since I started canning peppers, for sure. Have to look into that, too, canning roasted peppers.


I may as well ask now. Worth, do you have inexpensive tahini in Texas? lol
I think there are some places in Austin that dont jack the price up.
One of which I go to if I am in the area.
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Old October 3, 2018   #21
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Looks nice.
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Old October 3, 2018   #22
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Quote:
Looks nice.
Thank you. Glad to have them, and, being volunteers, they feel a bit like gifts.
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Old March 4, 2019   #23
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Last year we had a volunteer ground cherry. It grow huge.
I don,t know where it came from. It grew in a newly made flower bed. I had never seen or planted ground cherry before.
Basically it was just like tomatillo, but with numerous small fruits
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Old April 12, 2019   #24
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I started tomatillo way late.
Just ysterday i pot up few good ones.
I,ll plant them in a container as garden space is all taken.
If you like tart tomatoes, try some tomatillo in yiur salad or salsa.
I like to make salsa style salad with diced tomato , cukes, onion, bell pepper, tomatillo. Dress it with salt, black pepper ,lime juice , bit of olivel oil. Then grab a spoon and enjoy.
Its refreshing when the weather is hot.
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Old April 12, 2019   #25
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Two days ago I started three for this year. As I have a wilt issue in the garden affecting tomatoes, this time the tomatillos are going in buckets in case the soil issue caused their demise last year.

Thanks for the recipe. It sounds very summery and refreshing!
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