Paul Wilson's tomatillo verde
You see this sauce on every table in Mexico. It’s a versatile condiment for meats, fish, prawns or any roast or barbecue. It refreshes the palate with layers of flavour and a hit of chilli.
Ingredients
500g tinned or fresh tomatillos, drained
2 onions, sliced into rounds
6 cloves garlic, shaved
4 green jalapenos chillies, roughly chopped
250g sweet cherry tomatoes
100ml chicken or vegetable stock
Juice of 6 limes
Large pinch of cumin
2 bunches coriander
1 bunch oregano leaves
Sugar and salt to taste
Method
Using a cake rack to support the vegetables, grill and char the tomatillos, onions and garlic over a gas flame or wood barbecue until blackened.
2. Combine tomatillos, onions, garlic, jalapenos, tomatoes, stock, lime juice and cumin in a blender and blend until smooth.
3. Add coriander and oregano and blend once more until all the herbs have become part of the sauce pass through a strainer.
4. Season to taste with sugar and salt and serve as an accompaniement to meats, fish, prawns or any roast or barbecue.
The best recipes from Australia's leading chefs straight to your inbox.
Sign upFrom our partners
Similar Recipes
RecipeTin Eats’ lamb cutlets with fondant potato, jus and salsa verde
- 30 mins - 1 hr
- Nagi Maehashi