Jaeger’s Tomatillo Salsa
½ punnet of tomatillo tomatoes – peel the skin off and cut in half
2 eshallots – peel the skin off and cut in half
3 cloves garlic – peel the skin off and cut in half
2 jalapenos – cut in half
¼ bunch coriander – very finely chopped
2 Tbls white wine vinegar
2 Tbls olive oil
1 Tbls sugar
Preheat oven to 180c. Toss tomatillos, eshallots, garlic and jalapeños in 1 tbls of olive oil. Place in oven and roast for 15 minutes or until slightly charred and soft to touch.
Once roasted, blitz in blender or if don’t have a blender – let cool and very finely chop.
Combine with lime juice, white wine vinegar, sugar and remaining olive oil.
Serve with tacos, topping for meats or seafood, grilled chicken, beef, pork, salmon, white fish or even on fried eggs!