• Adele

A roasted tomato and tomatillo salsa

I am really happy with my tomatillos this year, the bees have pollinated them so well, and they seem to love it in the soil here in the Lot et Garonne.

Having made a few batches of salsa verde already I thought I would try a more robust, spicy salsa.

This is the rough recipe. I had no coriander so used the Mexican herb papalo which has a very unique taste, but it worked! However, regular coriander is fine.


Weights are approximate!

200g tomatillos

200g tomatoes, cut in half

1 large jalapeno

8 garlic cloves, peeled

2 shallots or half an onion

1 tsp chipotle paste

2 tbsp fresh coriander, or a small sprig of papalo

1/2 tsp salt


Place the tomatillos, tomatoes (cut side up) jalapeno, garlic and shallots on a baking tray and grill under a high heat until slightly blackened. Transfer to a blender with the chipotle paste, herbs, salt and a little water to loosen. Blend well.





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