Tomatillo Salsa

These vegetables (are they fruit?) are not as well known in Britain as they are in the USA and in particular in hispanic communities in the USA. Tomatillos are a relative of the tomato, sometimes called a ground cherry. They also come in a purple colour and they have a more sweet and more refreshing flavour than tomatoes. We are more familiar with their cousin the physallis which is widely found in supermarkets in the UK. It shares the same papery husk with a fruit inside. I love to make tomatillo salsa with these, I just wish we had a hot Mexican Summer temperature in which to enjoy them!

Just remove the husks and give the fruit a rinse under cold water. Some salsa recipes tell you to boil the tomatillos before making the salsa, I prefer to use mine raw. You will need to mix the ingredients in a blender, they are;

Tomatillos, a few sprigs of parsley, clove of garlic, spring onions, salt, pepper, chilli to taste. Blend them up to any consistency you like then keep in the fridge for several hours for the tastes to meld together. I have found that the mixture thickens considerably in the fridge.

I enjoy eating them raw as well, a refreshing snack when working down on the patch!

This spicy dish can be served any how you want!

I LOVE it!