This is the first year we have tried growing tomatillos and we've had a fair crop from our two plants. Today we made the second batch of this salsa and used up our stock from the garden before the Cornish autumn totally claimed these Mexican treats. If you are not familiar with tomatillos, you will need to remove the papery outer husk and rinse 2 or 3 times in warm water to remove the sticky coating.
This authentic Mexican Salsa Verde is one of those recipes that tastes like more than the sum of its parts. Deceptively simple, it can be used to add additional zing on top of tacos, with leftover beans or rice, and even just dribbled over a simple fresh tomato salad.
It only scores a 2 or 3 on the Scoobville Scale for heat but it's 11 out of 11 for flavour!
1lb tomatillos, well washed and chopped into quarters
1/2 cup of finely chopped onions
1 tsp minced garlic
1 Serrano chilli pepper minced
2 tbsp chopped coriander
1 tbsp chopped oregano
1/2 tsp of ground cumin
1 1/2 tsp salt
1 1/2 cups water
Place all the ingredients in a pan and bring to a boil. Simmer for 15 minutes and then allow to cool before blending and then bottling. It's that simple!