Tomatillo verde

Tomatillo verde

By
From
Cantina
Makes
400 ml
Photographer
Chris Middleton

This is a favourite sauce of mine for white meats, fish and vegetables. Tomatillos are similar to green tomatoes or gooseberries. The tinned varieties are excellent and are available from Latin and gourmet food stores. This sauce refreshes the palate with its layers of flavour and hit of chilli.

Ingredients

Quantity Ingredient
250g tinned or fresh tomatillos, drained if tinned or outside leaves removed if fresh
1 red onion, thickly sliced into rounds
2 green jalapenos
3 garlic cloves
125g cherry tomatoes
60ml chicken or vegetable stock
3 limes, juiced
1 large handful coriander leaves
1 small handful oregano leaves
2 teaspoons ground cumin
sugar, to taste
sea salt, to taste

Method

  1. Preheat an overhead grill (broiler) to high heat.
  2. Place the tomatillos, onion, jalapeños and garlic on a grill tray and grill (broil), turning occasionally, for 10–15 minutes, until soft, caramelised and charred black. Allow to cool slightly then roughly chop.
  3. Place the charred vegetable mixture into a food processor or blender. Add the tomatoes, stock, lime juice, coriander, oregano and cumin and process to make a smooth sauce. Season with sugar and salt.
  4. Depending on how thick you like your sauce, either strain through a fine-mesh sieve for a thin sauce or leave as is if you prefer a thicker sauce.
  5. Store in an airtight container in the refrigerator for up to 1 week.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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