The Tomatillo, also known as the Mexican husk tomato originated in Mexico and is a staple of Mexican cuisine. They are a little tart and can be eaten raw or cooked in a variety of dishes, particularly salsa verde.
Ingredients
- 220g AustChilli's Fresh Tomatillos
- ¼ cup chopped white onion
- 1 clove garlic (optional)
- ¼ cup coriander leaves
- ½ tablespoon fresh lime juice
- 1 AustChilli Jalapeño Pepper, stemmed, seeded and chopped
Method
- Remove papery husks from Fresh Tomatillos and rinse well.
- Coat the bottom of a skillet with a little vegetable oil. Heat on high heat. Place the Tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.
- Place the cooked Tomatillos, lime juice, onions, garlic (if using), coriander, chilli peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
- Serve with chips or as a salsa accompaniment to Mexican dishes.