Tomatillo salsa
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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
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Ingredients
Metric
Imperial
Tomatillo salsa (makes 800g)
- 2 jalapeños, roughly chopped
- 3 garlic cloves, peeled and crushed
- 1kg tomatillos, (fresh) husked, washed and halved
- 100g of blanched almonds, toasted
- 1 shallot, peeled and chopped
- 1/2 avocado, stoned and diced
- 2 tbsp of coriander leaves, chopped
- 1 lime, juiced
- 1/2 tsp sea salt
SAVE RECIPE
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
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