How would one make a chile/salsa
verde without
tomatillos?
Green and purple . . . very good, and you might want to look into
tomatillos de milpa, aka,
milpero, too.
Milperos are smaller and possibly tastier than the other varieties; I find the
milperos both sweet and tart and very edible raw . . . not too far off, maybe, from a fresh, subtlety flavoured plum.
As much as I like
tomatillos, flea beetles like the plants even better.
Fortunately, adult plants seem to be able to endure the abuse.
Be sure to have at least two plants:
tomatillos are said to unable to self-pollinate. (I counted 23 seedlings this evening, so maybe there'll be enough for me and the bugs.)
Purple basil,
tomatillos de milpa, and Peruvian purple chiles