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.’
- 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.
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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.
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