Green tomatoes, or Tomatillo are classically a South American ingredient that can be used to make light and zesty Mexican sauces. This is a dead simple recipe for Tomatillo Verde that really packs a punch. Use liberally on nachos, tacos and burritos, plus this makes a perfect marinade for meats to be grilled.
NB: I used fresh local tomatillo for this recipe – if you cant find anything locally then firm red tomatoes will make for a great sauce too.
250g tomatillo fresh or canned
1 red onion
2 green jalepenos
3 garlic cloves
125g cherry tomatoes
60ml veg stock
juice of 3 limes
1 large handful of coriander
1 small handful of oregano
sugar and sea salt to taste.
Tomatillo Verde: preheat grill, place tomatillo’s, onion, jalapenos and garlic on a grill try and grill turning occasionally for 10-15 min until caramelised and charred. Allow to cool slightly then roughly chop. Place the charred vegetables mixture in food processor. Season with salt and sugar.
Serve on a corn tortilla with a piece of freshly crumbed fish and some cabbage slaw!
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