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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.
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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
Olive oil
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.
Enjoy!
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