Tomatillo Salsa Verde l VEG HACKS

Tomatillos are a bit like green, unripe tomatoes. Tangy and fresh tasting, with a citrus sweetness, they are beloved in Mexican cuisine - and are at their absolute best in a salsa verde.
This salsa could be your new best friend at BBQs; it lends itself to all things chargrilled - summer veg, chicken, pork or fish - and can be slathered into wraps, tacos or burgers to add a fresh kick.
Full recipe on our website: www.riverford....

[@carolyncarlon9870]

All great with episode and recipe! Only one CORRECTION…pronunciation of tomatillo. It’s not Tom..mi..tillo. No Tom!!! It TOE…ma…tee…yo. (“O” is pronounced “O” not “ah”.) You’ll hear this mispronunciation often. I’m from San Diego, CA and grew up 15 miles north of Mexico. Thanks for awesome recipes!!!!

[@riverfordorganicveg]

Oops! Thanks for the heads up - we really appreciate the pronunciation help😊

[@Uniq_Jer31vs33]

I think he's been watching too many Jamie Oliver and Gordon Ramsay videos - he can't keep still either!

[@alexkeegan5933]

I can't wait to receive my tomatillos this Friday. For me salsa verde always has to be cooked - by grilling all the vegetables you add until charred - before blending. Adds another depth of smokey flavour and you can always replicate the sharpness of the raw version with more lime at the end. I watched an incredible elderly mexican nana on youtube do it that way (can't remember where) and the results are completely mind-blowing. If you're using it in a sauce you can also 'cook it off' in a pan, which deepens the flavours but it loses some of that zing that it's nice to have in a salsa for dressing. I'll be buying as many tomatillos as possible this season.