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Tomatillo problems

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Tomatillo problems

Spade | Oct 22, 2003 04:31 PM

I occationally make tomatillo sauce for enchiladas, but sometimes it's great and other times it's horribly sour. Lately, it's always coming out way too sour and I'm trying to figure out what the problem is. Is it the ripeness of the tomatillos or the cooking time that's causing the sourness? (Tried correcting the sourness with sugar, but it ended up tasting awful)

Recipe (originally from the NY Times)

-sweat half and onion and one jalepeno in butter or oil
-add about 2 lbs green tomatillos and cook over med-high heat until very soft
-puree in blender and season

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