Tomatillo salsa

by LocalTable 28 January, 2018 0 comment

When you ask growers what they’ve got available to supply the LocalTable boxes, sometimes you get an interesting suggestion, like tomatillos.

I’m guessing not many Aussies have had a tomatillo or even heard of them. I’ve heard of them, but never eaten them. This is my first foray, with a recipe from the grower, Sasha Ermichina. I’ve cut back the vinegar content, as it ended up pretty runny and I didn’t add any other liquid. Other than that, it tasted great!

Tomatillo salsa

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Serves: 1 bowl Prep Time: Cooking Time:

Ingredients

  • 500gm tomatillos, husked and washed in warm water to remove the sticky coating
  • 1 onion, quartered
  • 1 garlic clove (or more!), peeled
  • 1/4 cup white or apple cider vinegar
  • 1 teaspoon dried or fresh oregano, chopped
  • 2 tablespoons fresh coriander, chopped
  • some chilli any way you like it (optional)
  • juice of half a lime, or more if not very juicy

Instructions

  1. Preheat oven to 200ºC.
  2. In a baking dish, roast whole tomatillos, onion, garlic and chilli until soft and with a bit of colour, about half an hour.
  3. Transfer to a saucepan along with all the juice in the baking dish. Add the vinegar, lime juice, oregano and coriander and cook for about 5 minutes.
  4. Let it cool, then transfer to a blender (or use a stick blender in the cooled saucepan)  and purée. Add a little water if you want a runnier consistency and salt and pepper to taste.
  5. Serve with corn chips or anything that will carry the salsa from the bowl to your mouth.

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