Salsa de Tomatillo (Tomatillo Salsa) is a traditional Mexican recipe for a classic mix of tomatillos, chillies, onions, garlic and coriander in lime juice and olive oil dressing that's often served as a dip. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Tomatillo Salsa (Salsa de Tomatillo).
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The tomatillo (Physalis philadelphica) is a plant of the tomato family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos are a staple in Mexican cuisine, but these days are grown throughout the Western Hemisphere. They resemble small unripe tomatoes and are usually green or yellow. The yellow colour indicates ripeness, but tomatillos are most often used when they are still green. Green tomatillos are firmer and easier to slice. The husk that holds the fruit is paper-like and is light brown. The flesh is slightly acidic with a hint of lemon.
Dice the tomatillo flesh and place in a bowl. Add the garlic, onions, chillies, garlic, lime juice, oregano and coriander. Season to taste with cumin, salt and black pepper then toss to combine.
Taste the resultant salsa and adjust the levels of lime juice, salt and pepper, to taste. Chill for at least 30 minutes before serving.
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