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Green Tomatillo Salsa

  • Makes 11/2 cups
Green Tomatillo Salsa

These papery husk-enclosed green fruits are an essential for signature Mexican dishes. Tomatillo, are not green tomatoes, they are their own fruit, coming from a different plant altogether. (They are related to the Cape Gooseberry). To prepare tomatillos, remove the husk and wipe the skin, which can be sticky. There is no requirement to peel the thin skin. Other Ideas: Cook diced tomatillos to a pulp, cool and fold into a guacamole. Make a green sauce by cooking diced tomatillos with jalapeno chillies, white onion, garlic, salt and coriander and puree with the cooking water to make a sauce. Ideal to serve with tortillas. Add diced tomatillos to your Mexican dishes when making tortillas or fajitas. Tomatillosare in season at the end of February. In addition if you are interested in growing tomatillos, the fruit and their seeds can be sourced from The Lodge Potager, Patumahoe phone/fax 09 236 3228.


  • 4 tomatillos
  • 1/2 avocados
  • 2 tsp chopped capers
  • 2 spring onions, trimmed and finely sliced
  • 1 large green chilli, deseeded and finely chopped
  • 2 tblsp chopped fresh coriander
  • 1 tblsp olive oil (extra virgin is nice here)
  • 1/2 tblsp fresh lime juice


  1. Cut the tomatillos in half and chop finely.
  2. Cut the avocado in half, discard the stone, peel the skin and chop finely.
  3. In a bowl combine the tomatillos, avocado, capers, spring onions, green chilli and coriander. Season well with salt and pepper. Pour over the olive oil and freshly squeezed lime juice and mix gently.
  4. Serve soon after making accompanied by corn chips.

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