Tomatillo salsa

Tomatillos hail from Central and South America and look like unripe tomatoes
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Tomatillos

Call off the search, we’ve found the season’s most intriguing ingredient: the tomatillo. Riverford‘s Guy Watson – a man who knows fresh produce when he squeezes it – reveals what to do with this curious fruit

‘Tomatillos hail from Central and South America and look like an unripe tomato,’ says Guy.

‘Tangy with a citrus sweetness, I grill, barbecue and roast them and have even included them in stews. However, there’s no doubt that their best use is in a Mexican salsa verde where they combine brilliantly with coriander, garlic, and chilli.

‘This salsa recipe will be your new best friend for barbecues; it lends itself to all things chargrilled: chicken, pork, white fish and summer veg. And it keeps well in a jar in the fridge.’

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  • You will need
  • Method
  • Small red onion 1, finely diced
  • Lime 1, zest and juice
  • Brown sugar 1 tsp
  • Tomatillos 400g
  • Chillies 1 or 2
  • Garlic 1 small clove, minced with a pinch of salt
  • Coriander 20g, roughly chopped
  • Salt and pepper
  1. Mix the finely diced onion with the juice and zest of the lime and the sugar, and leave to sit in a shallow bowl for 30 minutes. The acid from the lime takes away the raw edge of the onion.
  2. Wash the tomatillos and remove the husks.
  3. Pulse them and the chilli in a food processor with a dash of water until roughly chopped.
  4. Mix all the ingredients together and season well with a little salt, tasting as you go and adding more lime or sugar if needed.

You will need

  • Small red onion 1, finely diced
  • Lime 1, zest and juice
  • Brown sugar 1 tsp
  • Tomatillos 400g
  • Chillies 1 or 2
  • Garlic 1 small clove, minced with a pinch of salt
  • Coriander 20g, roughly chopped
  • Salt and pepper

Method

  1. Mix the finely diced onion with the juice and zest of the lime and the sugar, and leave to sit in a shallow bowl for 30 minutes. The acid from the lime takes away the raw edge of the onion.
  2. Wash the tomatillos and remove the husks.
  3. Pulse them and the chilli in a food processor with a dash of water until roughly chopped.
  4. Mix all the ingredients together and season well with a little salt, tasting as you go and adding more lime or sugar if needed.
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