Roasted Tomatillo Salsa
Tomatillos are bang in season right now and if you've never tried them, or never even heard of them, now is the time to get your hands on some and enjoy!
This salsa is, if I say so myself, quite frankly delicious. Sweet, salty, spicy, fresh, tangy, vibrant, punchy - a spectacular assault on the tastebuds! I like to serve this simply with tortilla crisps and crudités or in fajitas or as part of a salad or as a side with grilled meat or fish... really alongside almost anything.
Roasted Tomatillo Salsa
500g tomatillo (or tomatoes if you can't find them)
2 cloves garlic, unpeeled
1 chilli
1 large tbsp chopped coriander
1 red onion, finely chopped
juice of 1 lime
sea salt
Heat a large heavy-bottomed frying pan over a high heat. Place the tomatillos, garlic and chilli in the dry frying pan and dry roast on all sides until they are blackened, blistered and soft. The tomatillos will take a little longer, so remove the garlic and chilli after about 5-10 minutes.
Remove and discard the stem from the chilli and skin from the garlic. Put the chilli, garlic and tomatillos in a large pestle and mortar or a food processor and pound/pulse until a rough paste. Add the coriander, onion, lime and salt and mix well.
This salsa is, if I say so myself, quite frankly delicious. Sweet, salty, spicy, fresh, tangy, vibrant, punchy - a spectacular assault on the tastebuds! I like to serve this simply with tortilla crisps and crudités or in fajitas or as part of a salad or as a side with grilled meat or fish... really alongside almost anything.
Roasted Tomatillo Salsa
500g tomatillo (or tomatoes if you can't find them)
2 cloves garlic, unpeeled
1 chilli
1 large tbsp chopped coriander
1 red onion, finely chopped
juice of 1 lime
sea salt
Heat a large heavy-bottomed frying pan over a high heat. Place the tomatillos, garlic and chilli in the dry frying pan and dry roast on all sides until they are blackened, blistered and soft. The tomatillos will take a little longer, so remove the garlic and chilli after about 5-10 minutes.
Remove and discard the stem from the chilli and skin from the garlic. Put the chilli, garlic and tomatillos in a large pestle and mortar or a food processor and pound/pulse until a rough paste. Add the coriander, onion, lime and salt and mix well.
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