The last crop from my tiny city greenhouse, small green tomatillos, ended up in the food processor to make a fresh Mexican tomatillo salsa verde. My son Noah’s idea! Soon I will tidy up and clean the greenhouse. It will keep my pomegranate and citrus trees that are less resistant to the cold safe this winter. Always a slightly sad moment, because it really means the end of the growing season. But a bowl of tortilla chips to dip in this deliciously fresh-spicy tomatillo salsa verde works wonders for my mood. Bring on winter!
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Mexican tomatillo salsa verde
dip for ± 4 people
400 g tomatillos
1 clove of garlic
juice of 1/2 lime
1/2 red pepper, without seeds if you want a milder salsa
1/2 bunch of cilantro
tortilla chips to serve
Char the tomatillos in a hot pan. Blend all the ingredients in a food processor. I like to keep a little texture in my salsa, so take care not to chop them up to small. Season with a pinch of salt. Serve with tortilla chips, drizzle over fajita’s, burrito’s and quesadillas!
