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Charred Tomatillo Salsa

Charred Tomatillo Salsa

“T” in our Vegetarian Alphabet had an unusual ingredient thanks to an avid gardener friend – Tomatillos. This is a reasonably traditional Mexican Salsa recipe which we slightly tweaked to suit the ingredients we had available.

Ingredients:-

10 Tomatillos
1 Small white Onion, quartered
3 Dried Birds Eye chilles, soaked,
4 Garlic Cloves,
1 Tbsp of Olive Oil
1/2 Tsp Himalayan salt
Chopped fresh Coriander leaves 
3 Tbsp of Sour Cream
2 Tsp of dried Oregano
Juice of 1 Lime

Method:-

(1) Roast the Tomatillos, Onion and Garlic in a little Olive Oil until charred slightly.
(2) Allow to cool.
(3) Add and the ingredients to a food processor excluding the Sour Cream and Lime.
(4) Pulse a few times to reduce and combine.
(5) Add the Sour Cream and Lime Juice and pulse again.

This would be great with Potato wedges or Tortilla chips and has a real fresh zing to it.

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Crispy Roasted Asian Potatoes

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Category: Recipes

Crispy Roasted Asian Potatoes

 

These little spuds pack a punch and are a great side for Asian dishes.

Ingredients:-

Small Potatoes, diced into bite sized pieces
1 Tsp of Sesame Oil
2 Tbsp of Olive Oil
2 Tbsp of Soy Sauce (Gluten free in our case)
1 Tsp of Garlic Powder
1 Tsp of Cayenne Pepper
1 Tsp of Ground Cumin
1 Tsp of Chilli Powder

Method:-

(1) Mix the ingredients for the marinade.
(2) Toss the Potatoes in the marinade ensuring that they are evenly coated.
(3) Spread the Potatoes over a baking tray and roast at 180c for 30 to 35 minutes.

 

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