“T” in our Vegetarian Alphabet had an unusual ingredient thanks to an avid gardener friend – Tomatillos. This is a reasonably traditional Mexican Salsa recipe which we slightly tweaked to suit the ingredients we had available.
Ingredients:-
10 Tomatillos
1 Small white Onion, quartered
3 Dried Birds Eye chilles, soaked,
4 Garlic Cloves,
1 Tbsp of Olive Oil
1/2 Tsp Himalayan salt
Chopped fresh Coriander leaves
3 Tbsp of Sour Cream
2 Tsp of dried Oregano
Juice of 1 Lime
Method:-
(1) Roast the Tomatillos, Onion and Garlic in a little Olive Oil until charred slightly.
(2) Allow to cool.
(3) Add and the ingredients to a food processor excluding the Sour Cream and Lime.
(4) Pulse a few times to reduce and combine.
(5) Add the Sour Cream and Lime Juice and pulse again.
This would be great with Potato wedges or Tortilla chips and has a real fresh zing to it.
Sue’s daughter Claire bought her a Cheese making kit for Mothers Day. As we were plunged into Lock Down and we love messing about in the kitchen this turned out to be the best gift possible. Or first completed Cheese was the cornerstone of last nights meal and it was really good.
Our only alteration next time we do this recipe will be to use slightly less Salt in the drying stage and just give it a bit more time.
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