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Tomatillo raw salsa

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Tomatillos originated in Mexico and are commonly used in Latin American cooking. When growing, the fruit is surrounded by an inedible husk. Recipe courtesy of Auckland Botanic Gardens.

Ingredients

1	Red chilli
3	Garlic cloves
8	Tomatillos, use up to 10
2	Tomatoes
1	Lime, zest and juice of
½	Red onion
½	Red capsicum
1 handful	Fresh coriander
40 ml	Olive oil
½ tsp	Brown sugar
1 tsp	Sea salt flakes, or use maldon salt

Directions

Finely dice the chilli and garlic. Dice all the vegetables.
Mix all together and let stand in the fridge for 1 hour to enhance flavours. Serve with enchiladas.