A visit from my mum and dad brings with it bucket loads (literally) of home grown and foraged produce from marrows, tomatoes and chestnuts to cob nuts and tomatillos.
Our favourite are always the tomatillos as you just can't buy them anywhere. My dad has grown them for us for the last two years in his greenhouse; the first year from seed we bought and then sent to him and this year from seed he got from one of last years fruits, so that almost makes them even more of a bonus! And what a bumper crop it was! We grew some last year but they are never as good as the ones my dad grows.
We have frozen some to make various warming Mexican dishes as we move towards Autumn and Winter (although at the moment with the weather as it is that hopefully looks a way off yet!). However we couldn't resist making some more salsa with the rest of them and this year incorporated in some of the bucket loads of tomatoes. For a purely tomatillo salsa check out last years recipe.
Tomatillo Tomato Salsa
10 medium size tomatillos halved
10 medium tomatoes halved or quartered
3 red chilies (or according to your heat preference) halved and deseeded
1 garlic clove peeled and chopped roughly
Salt and pepper
1 tsp dried oregano
1 spring onion roughly chopped
Juice of 1 lime
2 tbsp coriander chopped
Put the tomatillos, tomatoes, chilies and garlic in a baking tray and drizzle over olive oil to coat. Sprinkle over salt, pepper and oregano and mix in. Pop in the oven at about 200 degrees C until it all looks nicely roasted and the juice is running out (about 30 minutes or so).
Let it cool for a few minutes before tipping it all into a blender. Add in the spring onion, lime juice and coriander and blend until it is the consistency you desire. Pour into a jar(s) and keep in the fridge if you don't consume it there and then. It should keep for around 7-10 days.