A Mexican purple tomatillo salsa can be made with purple or green tomatillos (physalis). It has kind of a citrus tomato taste.
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Rinse the tomatillos with warm water, this way you can easily remove the papery husk.
Finely chop the tomatillos, you can also blend them in a blender if you like. Personally, I like the structure of a salsa better when it's chopped instead of pureed, but that's everyone's own taste.
Peel and finely chop the garlic cloves. Remove the seeds from the red chilli pepper for a milder version and finely chop the chilli pepper.
Mix the chilli pepper with the tomatillos and garlic. Add a little bit of olive oil and red wine vinegar to make the salsa smooth.
Don't wait too long to eat the salsa, it will still be tasty but it will discolour so it would look less appealing.
This salsa is delicious as a dip for tortilla chips, but also delicious on a salad with chicken. Enjoy!
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