Paul Wilson's tomatillo verde

Tomatillos make a lovely refreshing verde condiment perfect with meat or seafood.
Tomatillos make a lovely refreshing verde condiment perfect with meat or seafood. Photo: Jennifer Soo
Dietary
Dairy-free

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

1. 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.