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

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. Wash the tomatillos and remove the husks. Pulse them and the chilli in a food processor with a dash of water until roughly chopped. Mix all the ingredients together and season well with a little salt, tasting as you go and adding more lime or sugar if needed.

Sides

Tomatillo salsa

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

Added on August 31, 2017

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.’

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

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.
Wash the tomatillos and remove the husks.
Pulse them and the chilli in a food processor with a dash of water until roughly chopped.
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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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

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.
Wash the tomatillos and remove the husks.
Pulse them and the chilli in a food processor with a dash of water until roughly chopped.
Mix all the ingredients together and season well with a little salt, tasting as you go and adding more lime or sugar if needed.