This Mexican salsa verde is just perfect for BBQ or grilled chicken, pork or fish. On my Saturday market shop I came across these odd little fellows at Wild Country Organics – tomatillos. I’d never seen these little green tomato-like curiosities wrapped in a little husk before. The info label said ‘makes a great Mexican Salsa Verde’ and so it did. In fact, my brother-in-law and my niece’s partner nearly polished off a whole jar to themselves and declared it perfect with my pulled pork – that recipe is already in the meat section if you’re interested. If you can’t find tomatillos use small green tomatoes instead.

• 200g tomatillos, husks removed and cut into quarters
• 1/2 finely chopped red onion
• A handful of chopped fresh coriander
• The zest and juice of a lime
• A small green or red chilli
• 1 small garlic clove, crushed
• 1/2 teaspoon of sea salt
• 1/2 teaspoon of dark brown sugar

To make…

• Mix the lime juice, sugar and red onion in a shallow bowl for about 30 minutes so that the onion loses its raw edge.
• Meanwhile, pulse the tomatillos, garlic and chilli with a dash of water in a food processor.
• Mix the tomatillo and chilli mix in with the onion and lime and add the chopped coriander. Season with the sea salt. Add a little more sugar or salt to taste.
• Keep in a jar in the fridge until you’re ready to serve it. You can make it a day ahead but once you’ve opened it, use it all as it will lose its fresh, zingy flavour and vibrant colour by the next day otherwise. This made enough to fill a Bonne Maman jam jar. There was none left by the end of lunchtime!

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