We just had our Big Chilli Weekend at the cookery school, which included a trip to the Upton Cheyney Chilli Farm, exotic chillies from Dan Reed of Chilli of the Valley, and lots of cooking, from Thai and Indian to a full day of Mexican cookery on Sunday. It was a brilliant way to celebrate the height of the chilli season, which also happens to be when tomatillos are at their best, too. I spotted them at Bath's Farmers Market last weekend and couldn't resist picking up a bunch.
My plan for the tomatillos and chillies: salsa cruda, a fresh vibrant salsa that takes advantage of both tomatillos and chillies. You can serve it simply with fried tortilla chips or in a taco, or have it alongside any Mexican meal, for example, tamales and frijoles negros.
Also, if you can’t find tomatillos, you can instead use green tomatoes or some Cape Gooseberries mixed with under-ripe tomatoes.
You can find more Mexican recipes on our website.
Salsa Cruda (Tomatillo Salsa)
Dietary: Vegan | Serves: 6