Summary

Ingredients

• 10 medium tomatillo (s), possibly 12, depending on size
• 1 chilli pepper (s), (jalapeño)
• 1 small onion (s), red
• 1 small clove garlic
• 1 lime (s)
• 8 cherry tomato (s)
• 1 avocado (s), preferably the Hass variety
• a few stalks coriander, fresh
• salt

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Instructions

1. Remove the skin from the tomatillos, halve the jalapeño lengthways and remove the stone, squeeze out the lime and puree half of the juice together with the tomatillos, jalapeño, onion, garlic clove and salt in a moulinette or a food processor. Halve the avocado, cut into large pieces and mash with a fork. Finely chop the coriander, finely dice the cherry tomatoes and add to the pureed tomatillos. Season again with lime juice and salt.
2. The salsa is an ideal dip for tacos, tastes great in wraps with chicken or prawns or as a salsa with prawns, tuna or beef steak.
3. Tomatillos are hard to come by in Germany, which is why I grew them. Seeds are available on the Internet, and seedlings are available in some garden centers.