This sauce can be served as a dip with crudités or used to spice up any simple fillet of fish, chicken or beef.
850 CALORIES | 62G FAT | 13G SATURATES | 42G CARBS | 37G SUGAR | 2G SALT | 14G PROTEIN | 33G FIBRE
4 fresh tomatillos, peeled
2 avocados, peeled and destoned
3 garlic cloves
juice of 1–1½ limes
6–10 sprigs of fresh coriander
¼–½ teaspoon sea salt
for the crudités
300g carrots, peeled and cut into sticks
300g celery, cut into sticks
½ cucumber, cut into sticks
a bunch of radish, topped and tailed and quartered
1. Bring a pan of lightly salted water to the boil and cook the tomatillos for about 3–4 minutes to soften. Allow to cool.
2. Place all the ingredients in a food processor and whiz until smooth. Serve straight away with crudités.
TIP
Tomatillos are also called tomate verde in Mexico (which means green tomato) and are a staple in Mexican cooking (their delicious green salsas). They’re best when they’re about the size of a cherry tomato and have a wonderful citrusy sweet flavour. To prepare, simply destem, remove the papery outer layer and wash.
