Awesome! I boiled the tomitillo until tender (about 10 minutes), then drained them. I returned them to the pot and added the peppers (cherry and banana), onion and garlic and cooked another 10 minutes, stirring occasionally to break up the tomitillo. I then placed this in a blender, adding the juice of one lime, grated lime zest, fresh oregano, salt and curry (I didn’t have any cilantro on hand). This was sooo good we didn’t wait until it cooled. After placing in the refrigerator overnight, it jelled up and tastes even better cold.
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