Let’s Salsa!

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!

The Bounty!

Growers Market Fresh Tomatillos

Ready for roasting!
Ready for Roasting

Salsa time!
Roasted Tomatillo and Olive Salsa

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!


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