Strawberry and tomatillo salsa
Tomatillos look like little green tomatoes but are, in fact, related to the cape gooseberry (or physalis). They are a staple in Mexican cooking, and with their tart, refreshing taste, make a great addition to all kinds of dishes, especially salsa verde. Once you’ve removed the husk, rinse them well as they are sticky, then chop or blend and add to guacamole, or cook it down with red onion and chilli for the most delectable sauce. I received mine with my weekly Riverford Organic box, but you could also try online grocers specialising in Mexican ingredients.
Strawberry and tomatillo salsa
Delicious with a Mexican-inspired barbecue or grilled fish, this salsa is a lovely alternative to your regular tomato version. Make sure your strawberries are super sweet – the salsa needs it. Tomatillos are a good source of niacin, potassium, and manganese, and are very rich in vitamin C and vitamin K. They also contain iron, magnesium, phosphorus, and copper.
Serves 4 – 6
Ingredients
juice of 1 lime
large pinch of sea salt
1 teaspoon raw honey
1/2 red onion, finely diced
200g tomatillos, finely chopped
400g strawberries, hulled and quartered
small bunch fresh coriander, finely chopped
1 – 2 red or green chillies, chopped (deseeded if preferred), optional
Method
- Whisk together the lime juice, salt and raw honey. Then add the onion and set aside.
- Prepare the rest of your ingredients, then toss with the dressed onions and serve.
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