Tomatillos are very popular in Mexico, where they are used to make delicious spicy salsa and soup. In taste they are similar to a green pepper, but more fruity with a hint of lime.
Tomatillos are surprisingly easy to grow in the UK climate. They need to be started indoors in the spring and planted out when all risk of frost has passed. The reward should be a bountiful harvest of tomato like fruit.
See our guide on how to grow tomatillos.
Ingredients – Tomatillo Salsa Recipe
Tomatillo Salsa Recipe
The strong and slightly spicy flavour of tomatillos makes them an ideal base for a salsa. Our tomatillo salsa recipe can be made even more spicy by not cooking the tomatillos (try eating them raw before cooking), and by adding a green jalapeño chilli.
The first step is to remove the tomatillos from their husk. The husk itself is inedible. When de-husking, discard any tomatillos that have started to turn purple, as these more ripe fruit have a different taste more suitable for jams.
Once you have enough green tomatillos they will need a good wash under cold water. Their skin is covered by a sticky coating that can be quickly washed off.
Next step is to transfer the tomatillos to a pan of boiling water and leave to simmer for five minutes. The tomatillos should then be removed from the heat and rinsed under cold water to stop the cooking process.
Whilst the tomatillos are simmering, the remaining ingredients can be prepared. Wash and roughly chop the green pepper, removing the seeds and pith. Rinse the coriander, and smash the garlic cloves to remove the skins.
When the tomatillos are cooled down, add all the ingredients to a chopper or blender. The final step is squeezing the juice of one lime over the top.
Give the mixture a really good blitz, shake or stir the mixture, and blitz again. And that’s it!
Either leave to stand in a cool place, or refrigerate, until ready to serve.
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