I’m seeing tomatillos ripe all over the place here in the Monadnock region right now, and especially in my garden. I’m not quite sure why, but they grow really well for me, even in places where I didn’t plan to have them grow. But I love them, so I mostly let them be, and then make my very favorite enchilada recipe when they all start to ripen and I start to get overwhelmed with keeping up.
Green chilies and tomatillos are a match made in heaven, though people here might not know it as well as I do, since I grew up in far West Texas. I like to roast them on the grill for the very best flavor. Then put the chilies in a paper bag to make getting the skins off easier. I leave the skins on the tomatillos.
Here’s my recipe for the enchilada sauce:
Match the number of chilies to the number of tomatillos that you have, then add an equal number of onions. (Mine are ripe in the garden now, too. Handy!)
Saute the onions with a little garlic, put into your blender. Then add the peeled chilies and the roasted tomatillos. Blend for about a minute, then put into your slow cooker. Cook on low overnight, or at least 8 hours. The longer the tomatillos cook, the sweeter and deeper the flavor.
In the morning, add a quart of chicken stock to the blender and add the mixture from the slow cooker, blend until mixed really well.
I put into half-pint canning jars and water-bath can for 30 minutes. It also freezes really well.