Many of my favourite ingredients can be difficult to come by in Australia, and when I see them at the farmers’ market, I can not pass them by! Tomatillos are one such vegetable, and I thought the growing season was over. And then I received a text from a friend. “There are tomatillos at Eveleigh. Do you want some?” Ummm, yes please and thank you!
Recipe for Roasted Tomatillo and Olive Salsa
Inspired by a gorgeous salsa I ate at a small taco bar in San Francisco
1 pound tomatillos, husked
6 cloves garlic
1-2 jalapeño or other hot peppers
2 tablespoon olive oil
1 cup green olives, pitted
generous pinch of salt
1 cup cilantro, roughly chopped
Preheat oven to 150 degrees C/300 degrees F.
Place tomatillos, garlic and jalapeños on a roasting tray. Toss with olive oil to coat.
Roast for 30-ish minutes, until the tomatillos are blistered.
Remove, let cool then blend with olives, salt and cilantro until smooth.
Serve with chips as a snack, in a breakfast burrito or on top of grilled chicken, shrimp or veg for a delicious, fresh and local dinner!