Ingredients: 8 Tomatillo – or green raw tomatoes,3 Green Chillies,1/2 cup Coriander (Dhania) Leaves – chopped,2 teaspoons Lemon juice,1 teaspoon Sugar,1.5 tablespoons Extra Virgin Olive Oil,Salt – Salt to taste
Time in minutes: 35 Servings: 4 Course: Dinner Diet: Vegetarian
Instructions: To begin making the Mexican Salsa Verde, first remove the husk from the tomatillo and wash them thoroughly and we will roast them in the oven.Preheat your oven at 200 C for 15 minutes while you prepare the tomatillo for roasting.Next, line a baking sheet with parchment paper or aluminium foil. Place tomatillo and green chilies on it. Place the baking tray into the oven and let the tomatillo and green chillies roast for 5-10 minutes on high heat till the tops are char grilled.Once the tomatoes are grilled, allow it to cool a little and remove the skin of the tomatoes. Place the tomatoes along with along with chilies, sugar, salt , fresh coriander, olive oil, lemon juice into a blender jar and pulse a couple of times till the tomatillo breaks down. Take care not to over blend it to a puree. Instead leave some chunky pieces of tomatillo.Check the seasoning, adjust if required and transfer the Green Tomato Salsa to a glass jar and refrigerate until ready to serve.Serve the Mexican Salsa Verde along with Baked Corn & Flour Tortilla Chips Flavored With Paprika Recipe and Apple And Ginger Cocktail Recipe