Tomatillo and Olive Salsa
500-600g tomatillos, husked
6 garlic cloves
2 jalapeno peppers/or mild chilli peppers
1 tablespoon olive oil
180 g green olives
25 g coriander
1 lime, juiced
1 teaspoon sugar
1/2 teaspoon salt
water
1.Heat oven to 220C degrees. Spread tomatillos, garlic cloves and chilli on baking sheet and coat evenly with oil. Roast for 15 minutes or until tomatillos are browned and blistered.
2.Remove from oven and cut the ends off the chilli peppers.Place in a food processor or blender with olives, coriander, lime and sugar. Pulse 5-7 times. If the mixture looks quite thick add water and pulse another 4-5 times to mix.
3. Place in bowl and serve as a dip.
No comments:
Post a Comment