Tomatillos originated in Mexico and are commonly used in Latin American cooking. When growing, the fruit is surrounded by an inedible husk. Recipe courtesy of Auckland Botanic Gardens.
Ingredients
| 1 | Red chilli |
| 3 | Garlic cloves |
| 8 | Tomatillos, use up to 10 |
| 2 | Tomatoes |
| 1 | Lime, zest and juice of |
| ½ | Red onions |
| ½ | Red capsicums |
| 1 handful | Fresh coriander |
| 40 ml | Olive oil |
| ½ tsp | Brown sugar |
| 1 tsp | Sea salt flakes, or use maldon salt |
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Directions
- Finely dice the chilli and garlic. Dice all the vegetables.
- Mix all together and let stand in the fridge for 1 hour to enhance flavours. Serve with enchiladas.
