I knew of the tomatillo only through US cookbooks and cooking shows. I have never, ever seen a tomatillo for sale in the UK, not in a greengrocers, whole foods store, market or supermarket. It has always been one of those things that I have been destined never to find. Thus, I was so excited to learn that my weekly organic veg box supplier were stocking them last week.
Of course, for my first experience of the fruit, I had to make salsa. Simply mixed with onion, chili, a touch of garlic and fragrant coriander, this was a truly delectable treat that was a wonderful addition to spicy vegetable fajita wraps.
The tomatillos offer a wonderful, subtle tartness and almost citrus flavour that pairs perfectly with traditional Mexican salsa ingredients.
If you see them, buy them!
Ingredients: Serves 4 as an accompaniment
- 400g (14oz) tomatillos, husks removed and rinsed
- 2 spring onions, thinly sliced
- 1 chili
- 40g (large bunch) fresh coriander, stalks and leaves
- 2 tbsp lemon juice
- 1 small garlic clove
- pinch of sugar or other sweetener
- pinch of salt
- Pulse the tomatillos in a blender or processor until roughly chopped.
- Add the remaining ingredients and pulse to combine into a slightly chunky salsa. Serve at room temperature.
Very low in cholesterol
Very high in dietary fiber
High in iron
High in manganese
High in magnesium
Very high in niacin
High in phosphorus
Very high in potassium
Very high in vitamin A
Very high in vitamin C
High in vitamin E