James Boshier's Tomatillo salsa

I’ve been buying this in tins all my life and I finally decided it was time to get out and grow some myself. Tomatillo grows like a weed so lookout. Our’s self-seeded from the side of the compost bin. Plant it separately in your garden or it’ll take over. Making your own is as they say in Mexico ‘mejor’ – better.


6 to 8 tomatillos with husks removed. Give them a rinse they’ll be sticky but that’s okay. Then cut them in half.
1 or 2 fresh jalapeno or seranno chilli depending on desired spice factor
½ medium onion roughly chopped
5 cloves garlic peeled and chopped
handful of fresh coriander roughly chopped
½ teaspoon ground cumin
a fresh lime
olive oil


I crank my oven all the way up
Place your halved tomatillos on a baking tray or in a roasting dish.
Drizzle with olive oil and sprinkle with salt and pepper
Place in oven and bake till the tomatillos just start to blacken
Take tomatillos out of oven and put them in a bowl with onion, garlic, chilli, coriander and cumin. I blitz it all with a hand blender and then check the seasoning and add more salt and pepper if it needs it. (you could use a normal blender too)
Add a squeeze of fresh lime and serve hot or cold.

Good on eggs, as a chip dip and on tacos – or whatever you like to get saucy with.