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Tuesday, September 17, 2013

Fresh tomatillo salsa

A gave me some tomatilloes from his garden. They were probably the ripest tomatilloes I've ever seen - bursting out of their husks. I think the only thing I've ever eaten made with tomatilloes (besides this sauce, where I actually subbed green tomatoes) is a fresh, green salsa (Mexican salsa verde) served with tamales and all sorts of other Mexican eats. I like that sauce, so I decided to try and make it.

6-8 ripe tomatilloes, husks removed and fruit washed
1-2 tbsp chopped sweet onion
1/4 clove garlic
1-2 tbsp chopped coriander
1 medium green chilli, halved and seeds removed
good pinch of salt
squeeze of lime juice

Put the onion and garlic in water and set aside for 5 min. Quarter the clean tomatilloes and put them in a blender. Drain onion and garlic and add to the blender. Add coriander, chilli, salt and lime and blend to make a coarse paste. Taste for seasoning and eat with whatever you like.


We ate this with chicken of the woods sauteed with sweetcorn, paprika flatbreads, guacamole and rice with lime zest and coriander. It all went down very well: fresh and tasty summer-meets-autumn food.
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