If you tried it during the 1960s it doesn't count.
Seriously. Gonna be doing a whole bunch of peppers either tomorrow or next weekend and have a bunch of red and green tomatillos. (At least I think the red ones are tomatillos.)
Anyone ever try smokeing them a la smoke dired tomatos? Advice? Planning on doing them along with a lot of vaired peppers. Chipotles, Guarillos, habaneros, poblanos, anaheims etc., etc.
Was thinking of putting them on the bottom rack and leaving them alone.
Whaddya think? Worth doing or not?