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.’