The tomatillos are coming!
Anyone who has ever grown tomatillos knows that this statement may often be viewed with as much alarm as the British invasion during Paul Revere's ride. Tomatillos love the climate of the Grand Valley, or at least the climate of my garden. They sprout in this bed, year after year, even though I don't plant them. Because I compost, they also sprout all over other sections of my garden. I didn't plant the cosmos, either, but like tomatillos, cosmos tends to plant itself if you let it.
Although I like tomatillos and I love various versions of tomatillo sauce and tomatillo salsa, I can't keep up with the plants. They produce hundreds/probably thousands of tomatillos.
Before Sunday, they'd just been producing a handful at a time and I've been putting them in our morning smoothies, where they added a lemony tang. On Sunday, I thought I had enough to make my first tomatillo sauce of the season. I roasted the tomatillos with garlic, then added some coarsely chopped pumpkin seeds and a pkg of frozen green chiles that are still leftover from last year.
I forgot to take a photo of the final sauce, but it was pretty good. The flavor of the tomatillos was overshadowed by the roasted garlic. The garlic I grew is getting stronger every day and I added a bit too much. At least we had no problems with vampires.
I still have six jars of tomatillo/peach salsa from last year, two pints of tomatillo relish and one quart of tomato/tomatillo sauce. I don't want to have multiple years' worth of home-canned goods gathering dust on my shelves, so I guess I better make some Mexican food this week and use up the last of my tomatillo stockpile.