Experimenting with new recipes can be fun. What to do with all the green tomatoes? You can use them just like I did the Mexican husk tomatoes in this recipe. The flavor is not quite the same tough.

Recipe:

3 cups of tomatillos, husk removed and washed

1 or 2 chillies (I used a local variety, not super hot)

1 medium onion (I used red)

fresh cilantro

salt and pepper

lemon or lime juice, optional (I didn’t add any because I wanted to use only what I grew myself in the garden)

Roast the tomatillos and peppers under the broil setting and high heat for about 10 minutes. Add them to the blender with the rest of the ingredients. Blend until creamy.

You can use this salsa with a variety of dishes, my favourites are tamales, nachos and quesadillas.