Salad dressings & dips
Mexican salsa verde (with tomatillos)
You can make this with cooked tomatillos if you want a more comforting condiment, but kept raw they retain a sour freshness that's lovely for a summer’s day. If you want to try them cooked, just boil the tomatillos for 5 minutes before following the recipe. This could be your new best friend at barbecue; it lends itself to all things chargrilled – chicken, pork, white fish or summer veg. It keeps well in a jar in the fridge.
Ingredients
- 1 small red onion, finely diced
- zest and juice of 1 lime
- 1 tsp brown sugar
- 400g tomatillos, husks removed and rinsed well
- 1-2 chillies (depending on heat preference)
- 1 small garlic clove, minced to a paste with a pinch of salt
- 20g fresh coriander, roughly chopped
- salt and pepper
Method
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Step 1
Mix the finely diced onion with the juice and zest of the lime and the sugar, and leave to sit in a shallow bowl for 30 minutes; the acid from the lime takes away the raw edge of the onions.
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Step 2
Meanwhile pulse the tomatillos and chilli in a food processor with a dash of water until roughly chopped, or do it by hand if you're feeling rustic.
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Step 3
Mix all the ingredients together and season well with a little salt, tasting as you go and adding more lime or sugar if needed.