Tomatillo salsa

Not yet rated

Nud Dudhia's zingy, fresh tomatillo salsa recipe is perfect on Mexican tacos or simply as a corn chip dip. If you want to ramp up the smokiness, roast the tomatillos in a dry pan until blackened before blending. Tomatillos are closely related to the cape gooseberry, which makes a decent substitute when they're in season if you can't get hold of fresh tomatillos.

First published in 2017

Ingredients

Metric

Imperial

Tomatillo salsa (makes 800g)

Method

1
To begin, place the jalapeños, garlic, tomatillos, almonds and shallot in a blender and pulse until smooth
2
Add the avocado and a little water if the salsa is too thick
3
Fold in the fresh coriander and lime juice and season with sea salt
First published in 2017

Nud’s journey began in a makeshift taco shack in a car park in Hackney, where he set up Breddos Tacos with his business partner Chris Whitney.

Get in touch

Please sign in or register to send a comment to Great British Chefs.