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In Australia, you can occasionally find fresh ones in markets - usually between November to March - or you can grow your own. The easier alternative is to use canned tomatillos. This delicious salsa verde is raw version that has a strong and bitey flavour. To serve with hot dishes, such as chilaquiles and eggs, you can boil the finished salsa for 2-4 minutes for a delicious and warm addition.
- 400g of tomatillos, either fresh or canned
- ½ onion
- 2 garlic cloves
- 1 bunch of coriander
- 3 jalapeños depending on the desired heat
- If using fresh tomatillos, peel and washed them thoroughly by rubbing them. If using canned, drain off the can juices and rinse thoroughly.
- Blend the tomatillos, onion, garlic, jalapeños and coriander in a blender until smooth.
- Add salt to taste.