Suzen and I are happy to announce the first ever Tomatillo Week. Over the next seven days you’ll see recipes for tomatillos in myriad uses. Salsas, of course. On Monday and Tuesday you’ll see recipes for first uncooked and then cooked tomatillos salsas, ones pictures above. But you’ll also be entertained with a salad dressing, a savory chicken dish, another with shrimp, guacamole made with tomatillo instead of cilantro, and even a tomatillo shrub for a very different Bloody Mary.
So, stock up now on your tomatillos, some chiles, avocado, onions and that ever-needed cilantro.
And, in the coming week, we’re going to visit our past year of cookbook reviews. We’ve reviewed hundreds of books and they do only appear here if they really offer you some great recipes. It’s impossible to work through all these books and not have some favorites. We’ll repost the very best, the most enjoyable books for your summer enjoyment. Actually, for your year‑round enjoyment!