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Old 07-24-2008, 10:05 PM   #11
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Originally Posted by Jeekinz View Post
Tomatoes verdes are tomatillos? What's the husk?
Yes, tomates verdes are tomatillos...here, they are sold with the papery husk still intact. Probably not in the US, though.
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Old 07-24-2008, 10:07 PM   #12
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tomatillo...

Tomatillo - Wikipedia, the free encyclopedia

I'm not sure they are really a "tomato"

but very close looking after the husk is removed.

The flavor is very different.

Eric.
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Old 07-24-2008, 10:30 PM   #13
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jeekz - note that MK is spelling it differently than you - you are spelling it tomatoes while she is spelling it tomate/s...big difference in the two.

And yes, MK, most still have the husks still on them.
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Old 07-25-2008, 12:21 AM   #14
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I guess I am using the Spanish term; they are not called tomatillos here. And giggler is right - I don't think they are tomatoes. Whatever they are, they sure are good, and we really enjoy the salsa. I also have a recipe for meatballs (albondigas) that uses them...I'll post it if you'd like. They're really yummy.
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Old 07-25-2008, 12:34 AM   #15
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Quote:
Originally Posted by MexicoKaren View Post
I guess I am using the Spanish term; they are not called tomatillos here. And giggler is right - I don't think they are tomatoes. Whatever they are, they sure are good, and we really enjoy the salsa. I also have a recipe for meatballs (albondigas) that uses them...I'll post it if you'd like. They're really yummy.
My guacamole recipe uses some - it's good too! They are in the tomato family just a different genus.
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Old 07-25-2008, 12:53 AM   #16
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Originally Posted by MexicoKaren View Post
I guess I am using the Spanish term; they are not called tomatillos here. And giggler is right - I don't think they are tomatoes. Whatever they are, they sure are good, and we really enjoy the salsa. I also have a recipe for meatballs (albondigas) that uses them...I'll post it if you'd like. They're really yummy.
MK, Please share your albondigas recipe with us. I love albondigas and have always wanted to make them. Thanks for sharing your other recipes, also.
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Old 07-25-2008, 08:07 AM   #17
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My green sauce recipe is almost exactly like Mexico Karen's. The only difference is that I use chicken stock at the end.

My red sauce recipe is about the same as well, although I add a bit of cilantro.

I think she has given you some really classic recipes.

The husks are the outer coverings of the tomatillos.
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Old 07-25-2008, 09:12 AM   #18
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Thanks for the recipes! Now I have something to do this weekend.
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Old 07-25-2008, 11:13 PM   #19
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Here is the albondigas recipe: http://www.discusscooking.com/forums...tml#post652501

Hope you enjoy!
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Old 07-26-2008, 10:32 AM   #20
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We ordered Mexican food a couple weeks ago and it came with two containers of sauce, one red and one green. They were liquidy like a thin tomato sauce. Anyone have the recipe for these? Especially the green one.

Thanks.
Hi, Jeeks. I posted a tomatillo sauce recipe with my enchilada recipe: http://www.discusscooking.com/forums...tml#post505392
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