Roasted Tomatillo and Olive Salsa

Down at my local farmers market I came across these strange looking fruits... tomatillos. Little parcels of what looks like green tomatoes indeed in Mexico they are called 'tomate verde'.  You have to remove the husks and use the tomato like insides.  I thought I would turn mine into a different salsa to accompany my refried beans and tacos.

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.