Fresh Tomatillo Salsa Verde –
Ingredients
- 10 tomatillos, husked, washed and halved
- 4 cloves garlic, peeled
- 3 green jalapeno peppers with stem removed (more if you like extra heat)
- Sea salt and white pepper to taste
- Extra virgin olive oil for drizzling
- 1 small bunch coriander
- Juice of 1 lime
- 50ml water
Method
- Place tomatillos, garlic, jalapeno, coriander and water into processor and blitz until still slightly chunky.
- Season with salt, pepper and lime juice.
- Drizzle with Extra Virgin olive oil and garnish with fresh coriander.
Roasted Tomatillo Salsa Verde
Ingredients
- 10 tomatillos, husked and washed
- 4 cloves garlic, peeled
- 3 jalapeno peppers (more if you like extra heat)
- Sea salt and white pepper to taste
- Extra virgin olive oil for drizzling
- 1 small bunch coriander
- Juice of 1 lime
- 50ml water
Method
- Roast garlic, tomatillos and jalapeno peppers until blackened (I did this under a grill)
- Remove stem from jalapenos
- Place tomatillos, garlic, jalapenos, coriander, water to processor and pulse until chunky
- Season with lime juice, salt, pepper
- Drizzle with Extra Virgin olive oil and garnish with coriander.
Recipe courtesy of Heather Hristovski
Note:
Some, but not all recipes on this website are Sophie’s Patch originals. At Sophie’s Patch we share cake recipes developed by Sophie, and recipes for other foods that we love that are published and developed by other cooks and chefs. These are tried, trusted, simple and accessible recipes for any level of cook. Pastry, bread and cakes are a science with recipes available for sharing and while there may be minor changes between cooks and publications the recipes are repeated and replicated many times.
