I'm not a great one for dancing but I do love a salsa ... the edible kind! We received Tomatillos in our vegetable box last week from Riverford and luckily they came with a recipe.
They are a strange looking vegetable and the first one was eaten by my husband who thought it was a Cape Gooseberry!
However, made into a salsa they inject vibrant colour and flavour into a meal. This time we served it with fajitas but have also had it with swordfish ... Mmmm Zingy and Tasty
Mexican Salsa Verde
400g tomatillos, husks removed and rinsed well
1 small red onion, finely diced
1-2 chillies depending on how hot you like it
20g fresh coriander
zest and juice of 2 limes
1 small garlic clove
1 tsp brown sugar
sea salt
Method
- Mix the onion with the juice and zest of the lime and the sugar, leave to sit in a shallow bowl for 30 mins; the acid from the lime takes away the raw edge of the onions.
- Meanwhile pulse the tomatillos and chilli in a food processor with a dash of water (I didn't add any water as the tomatillos were juicy enough), or do it by hand if you're feeling rustic.
- Finely mince the garlic into a paste with a pinch of salt and roughly chop the coriander. Mix all the ingredients together and season well with a little more salt, tasting as you go and adding more lime or sugar if needed.
And the finished result ... colour and taste to excite the senses.
And if you fancy a dance ... go ahead!
No comments:
Post a Comment