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.
- 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.
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