Mexican salsa verde (with tomatillos) recipe image

Print Mexican salsa verde (with tomatillos)

You can make this with cooked tomatillos if you want a more comforting condiment, but kept raw they retain a sour freshness that's lovely for a summer’s day. If you want to try them cooked, just boil the tomatillos for 5 minutes before following the recipe. This could be your new best friend at barbecue; it lends itself to all things chargrilled – chicken, pork, white fish or summer veg. It keeps well in a jar in the fridge.

Ingredients

  • 1 small red onion, finely diced
  • Zest & juice of 1 lime
  • 1 tsp brown sugar
  • 400g tomatillos, husks removed & rinsed well
  • 1-2 chillies (depending on heat preference)
  • 1 small garlic clove, minced to a paste with a pinch of salt
  • 20g fresh coriander, roughly chopped
  • Salt & pepper

Method

  1. Mix the finely diced onion with the juice and zest of the lime and the sugar, and leave to sit in a shallow bowl for 30 minutes; the acid from the lime takes away the raw edge of the onions.
  2. Meanwhile pulse the tomatillos and chilli in a food processor with a dash of water until roughly chopped, or do it by hand if you’re feeling rustic.
  3. Mix all the ingredients together and season well with a little salt, tasting as you go and adding more lime or sugar if needed.
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