-=> Quoting "Stewart Rodrigues" to All <=- "R> Not quite chile/chilli related They are if you combine them! "R> but I have just got back from holiday "R> and my garden is full of RIPE tomatillos - so ripe that they are "R> falling off onto the ground! My problem is.. what can I do with them? "R> Any advice and recipes gratefully received :) MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Quick-Cooked Tomatillo-Chile Sauce / Salsa Verde Categories: Mexican, Salsa, Sauces, Chilies Yield: 3 Cups 1 lb Fresh tomatillos, husked and -washed -or- 13 oz Cans tomatillos, drained 3 Serrano chiles -or- 2 Jalapeno chiles, stemmed 5 Cilantro sprigs, roughly -chopped 1 sm Onion, chopped 1 lg Garlic clove, peeled and -roughly chopped 1 tb Lard or vegetable oil 2 c Poultry or meat broth 1/2 ts Salt (if necessary) Boil the fresh tomatillos and chiles in salted water to cover until tender, 10-15 minutes; drain. Simply drain canned tomatillos. Place the tomatillos and chiles (raw ones if using canned tomatillos) in a blender or food processor, along with the coriander, onion and garlic; if using a blender, stir well. Process until smooth, but still retaining a little texture. Heat the lard or vegetable oil in a medium-large skillet set over medium-high. When hot enough to make a drop of the puree sizzle sharply, pour it in all at once and stir constantly for 4-5 minutes, until darker and thicker. Add the broth, let return to a boil, reduce the heat to medium and simmer until thick enough to coat a spoon, about 10 minutes. Season with salt. Source: Authentic Mexican; Rick & Deann Groen Bayless. MM by Lyn. MMMMM YK Jim