Tomatillo Salsa Verde |
This recipe for Mexican green tomatillo salsa is delicious, either as a relish or as a sauce with potatoes or pasta.
It's made using green tomatillo, which is immature and unripe, rather than the yellow, ripe tomatillo.
There are many variations on this recipe, but here's my personal favourite.
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Ingredients |
8 ripe tomatilloes
1 medium, ripe tomato
2 cloves garlic
1 red onion (medium)
handful fresh coriander (cilantro) leaves
1 teaspoon fresh green chili, de-seeded & chopped
1 tablespoon olive oil |
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Method |
- Remove the outer husks and wash the tomatilloes.
- Grill them under a medium grill for 8-10 minutes, turning occasionally, to prevent them from burning. As they cook, the skins may split and the colour fades from bright green to a paler green.
- Peel and chop the onion. Peel and crush the garlic cloves.
- Heat the oil in a pan and gently saute the onion, chilli and garlic for about 5 minutes.
- Wash and chop the tomato. Chop the coriander.
- When the tomatillo are cooked, either chop them finely or blitz them in a food processor.
- Mix together with the onions, tomatoes and coriander. Season with salt and pepper to taste.
Delicious as a salsa with rice or potatoes or as part of a sauce or tomatillo dressing for pasta.
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Time From Cupboard-To-Table |
| 15 minutes |
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Notes & Variations |
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You don't have to use red onion, white will do. Red onion just makes the salsa more colourful.
Pre-cooking the onion, garlic and chilli gives them a sweeter flavour and warms the sauce nicely, which is great for autumn and winter.
If you get your tomatillo in summer, you can just combine all the ingredients raw, after you've grilled the tomatilloes. This will give a spicier and crunchier version, ideal for summer salads.
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My hubby used it with steamed haddock, to make a great pasta sauce.
Just cook as above, mixing all the vegetable ingredients in a frying pan, to flavour the pan. Then pour the salsa into a bowl. Fillet the fish and put it in the frying pan. Cover and cook for 5 minutes (max) each side, or until cooked through. This gives the fish the flavour of the sauce.
Break up the fish gently and mix with the sauce. Pour over hot pasta. |
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