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Tomatillos, how they grow and ideas for eating them

An easy-to-grow plant where summers are reasonably warm, say zone six and above. Suitable climates include the southern half of the UK, and much of northwest Europe. I transplanted these tomatillos outside in May, not before. Because we might have a frost until then - they are tender and do not like freezing! Weeding is easy because it's no dig. I spread 2-3cm / 1 in compost in late autumn, and use no feeds or fertilisers. Filmed in my no dig garden Somerset, UK, by Nicola Smith, who did the cooking as well. Plus she helped with suggestions of how to frame and edit. Nicola's recipes: Tomatillo Salsa Verde Ingredients: Approx 400g (14 ounces) Tomatillo Half a red onion 1 clove of garlic 1 lime 1 chilli – we used Anaheim chilli Method: *Take off the outer husks of the tomatillos and you will find them to be a bit sticky, rinse under cold water. *Squeeze the juice of the lime and finely chop the half onion, add it to the lime juice. *Mince the garlic and add to the lime juice and onion. *Finely chop the chilli and add to the lime, onion and garlic. *Bring the tomatillos to boil in a pan of water and simmer for 3 minutes then drain. *Blitz the tomatillos in a blender, use the pulse setting so you can judge how blended you would like it to be. *Stir the blended tomatillos into the lime, onion, garlic and chilli mix. Season to taste. Roasted Tomatillo and Tomato Salsa Ingredients: Approx 400g Tomatillo and the same weight of tomatoes, we used Berner Rose tomatoes Approx 250g of sungold and gardeners delight tomatoes, any variety is fine of course Half a red onion 2 gloves of garlic (I used more as Charles loves garlic) 1 lime 1 chilli Method: *Half the tomatillos and quarter the large tomatoes and put on a baking tray with the garlic cut in half. Drizzle with olive oil and roast in the oven at 200 degrees C (390 degrees F) for 25 minutes. *Take off the outer husks of the tomatillos and you will find them to be a bit sticky, rinse under cold water. *Squeeze the juice of the lime and finely chop the half onion, add it to the lime juice. *Finely chop the chilli and add to the lime and onion. *Chop the fresh sungold and gardeners delight tomatoes into small pieces. *Once cooked, blitz the roasted tomatillos, tomatoes and garlic in a blender. *Stir into the lime, onion and chilli mix and add in the chopped fresh tomatoes. Season to taste. 00:00 Introduction 00:17 Growth timings and conditions 00:41 How to know when they’re ready to harvest – I show you one that is fully grown 02:07 Multisown onions, with tops bent to dry the neck 02:54 In the greenhouse, I pick chillies (Anaheim) and tomatoes (Sungold, Gardener’s Delight, Berner Rose, Rosada) 04:44 In the kitchen, I try a raw tomatillo 05:18 Ingredients and method for making salsa verde, green salsa 05:56 Ingredients and method for red salsa 06:47 Outside for the tasting – a look at how tomatillo plants sprawl 07:24 Tasting the green salsa, and a word of warning about the seeds 08:25 Tasting the red salsa 08:58 Outro You can join this channel by paying a monthly fee, to support our work with helping gardeners grow better, and to receive monthly videos made only for members:    / @charlesdowding1nodig   #tomatillo #salsa #nodig