Salsa verde is a green Mexican salsa made with tomatillos. Tomatillos are a plant of the night shade family that is popular in Mexico and have a papery outer husk that is removed before eating, much like their family member physalis or cape gooseberry.

Tomatillos received a bit limelight in the UK last growing season by being featured as a exotic vegetable to grow. I was thrilled as I am a big fan of this unique vegetable, however most people I encountered that where growing them, didn’t have the faintest idea as to what to do with them. Here is my recipe for salsa verde. It is great as a side to any Mexican inspired dish, delicious served with quesadillas or lovely as a snack with tortilla chips.

Seeds for tomatillos are available from Tamar Organics, a fantastic small seed supplier based in the UK. They also have a purple variety. Tomatillos are best grown under cover and need support like tomatoes.

Salsa Verde

600g tomatillos, husks removed
2 mild green chillies, deseeded and chopped
2 small onions
4 cloves garlic
olive oil
1 large handful fresh coriander
juice of 2 limes
salt and sugar to taste

Preheat oven to 200C. Place tomatillos, chillies, onions, and garlic baking sheet. Drizzle with olive oil and toss to coat. Roast for about 20 minutes or until a bit of browning begins. Remove from oven and place in bowl.

Add coriander and lime to bowl. Purée using hand bland until mostly smooth. Taste and add salt and sugar if needed.
Great for Pumpkin Enchiladas Verde

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