They are key for a great green enchilada sauce!
Tomatillos are also referred to as ‘Spanish tomatoes’. They are used in numerous Mexican recipes.
They have a unique, tart taste and are used to make salsa verde. This is because they belong to the the same family than the berries.
Tomatillos with serrano chillies, onion, garlic and coriander are the secret behind a tasty enchilada sauce.
How to use it:
Drain them before using them.
For a green sauce, blend together a tin of drained tomatillos, 1 or 2 serrano peppers (no stem and seeds), one garlic clove, a quarter of medium onion, a little bunch of coriander until integrated, cook it to boil and season it with salt.
Tip: After cooled down, you can put the salsa in the blender and add a ripped avocado blend until smooth to get a delicious avocado green salsa, perfect for tacos, quesadillas, burritos and enchiladas.
Ingredients:
Tomatillos, water, salt, sugar, citric acid, spices,
Allergen information:
Contains no allergens
Dietary information:
Suitable for vegetarians
Nutrition facts:
| Nutrition facts per 130 gr. | |
| Energy | 35 Kcal |
| Total fat | 1 g |
| Saturated fat | 0 g |
| Total carbohydrates | 6 g |
| Sugars | 4 g |
| Fibre | 1 g |
| Protein | >1 g |
| Salt | 2.1 g |
Storage:
Keep in a dry, cool place. Once opened, keep refrigerated in a closed food container for up to 3 days.
