Most of the people I know that use tomatillos to make "fresh" salsa don't cook them at all.
Generally for salsa you want them more on the green side. Then they have a lemony taste.
When they are "ripe" they turn fairly yellow and are too sweet for most people for salsa. At that point they have a somewhat Plum flavor, at least to me. While I haven't done it myself, I would think you could make a jam from the ripe ones.
Even green tomatillos from the grocery store have a decent germination rate if you save the seeds. I've done it.
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