A friend grows tomatillo this year, very good yield but too sour to eat as fruit. She turns them into a sour spicy green salsa and gave me a jar of it. It is sour, and fine to use as a sauce for oily food, but can’t use much.
The last portion I used in a stir fry with beef, Brussel sprout, pine nut, pepper and tomato, added a freshness to the dish.
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