Tomatillo Salsa

The tomatillo Physalis philadelphica is an annual of the tomato family and is related to the cape gooseberry. The fruit is surrounded by a paper like husk. They have a wonderful tangy tomato flavour, and their high pectin content means they set well after cooking. Tomatillo salsa is a wonderful dip to have with corn chips, or to spread on pizzas and tacos. It keeps for a week or so in the refrigerator, and you can freeze it, but when thawed you will need to drain off the extra fluid. I love it spread on my Pizza al Pastor. Check the recipe out here

Roast tomatillos Image © 2011 Andrew Dwyer

: Tomatillo Salsa

: A tangy green sauce or dip

  1. 1 kg (2.2 lbs) Tomatillos
  2. 1 cup chopped spring onions
  3. 1 cup corriander (cilantro)
  4. juice of 1 lime
  5. 1/2 teaspoon sugar
  6. 2 green chili peppers
  7. salt
  1. Place tomatillos in tray and grill, turning until brown all over. Allow to cool
  2. Place tomatillos and all other ingredients in food processor and pulse until texture of salsa
  3. Season with salt to taste

Preparation time: 5 minute(s)

Cooking time: 30 minute(s)

Diet type: Vegetarian

Number of servings (yield): 8

Meal type: snack

Culinary tradition: Mexican



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