Tomatillos are a wonderful part of the summer garden. The golden colored tomatillos are very ripe and have a sweet tangy taste that is different from the flavor of the green ones. The sweet tomatillos have to be harvested when yellow. That's a little tricky because the plants like to sprawl and lots of times the fruit is accessible to greedy insects.

I have searched for some interesting and new ideas for recipes with tomatillos and have found very little. The tomatillo and green tomato relish which I canned recently has already become a favorite of mine. It is teriffic in tacos or quesadillas. I also made a salsa with tomatillos, ripe tomatoes, corn, peppers, comino, and lime. It was a little dry, so I added some of my fresh tomato catsup.

Yesterday, I cooked 4 pounds of Roma tomatoes with a whole head of garlic,a large onion, and a little salt. This combination made 6 cups of delicious tomato sauce. I used 3 cups to dress 1 pound of fettuccini. I thought it was a little dry, so I added about 1 cup of fresh tomato catsup.