Flavoursome and piquant, tomatillos are husk covered fruits that hail from Mexico where they are used extensively in many dishes. Salsa Verde is one such classic and popular dish but it usually includes high FODMAP onion and garlic. Here is an incredibly easy and delicious recipe that you can use as a crowd-pleasing mexican starter, a snack, part of a party spread or simply as a sauce on fish or meats.
Tomatillos, de-husked, rinsed and wiped dry
2 1/4 cups green onion tops, roughly chopped (also known as scallions or spring onions)
3/4 tbsp garlic infused oil
1 loosely packed cup coriander leaves and stems, 1 cm chop
1 tbsp lime juice
1 1/2 7.5cm long Jalapeño peppers, destalked and roughly chopped
1 tsp salt (to taste)
Cut the tomatillos in half and place cut side down, in a single layer on a paper-lined baking tray. Place under a very hot grill for about 5-7 minutes to brown the skins of the tomatillos.
Place the slightly cooled, cooked tomatillos (with all their juice), lime juice green onions, garlic oil, coriander, chillies in a blender, Nutribullet, or food processor and pulse until all ingredients are finely chopped. Alternatively place in a container and use a stick blender.
Season with salt and cool.
You can easily freeze this salsa in airtight containers or vacuum sealed bags.
Keeps in the fridge of about 4 days.
Interestingly, it goes solid due to the pectin in tomatillos but simply break
it up with a fork before serving.
This salsa is a superb sauce for grilled fish,
chicken or pork.
It is great with corn chips, fresh low FODMAP vegetable sticks or as a salsa accompaniment to low FODMAP Mexican dishes.
|Nutrition Information (per serve)
|112 Kj / 27 cal