This vivid green sauce can be used as a dip with tortilla chips or as a topping on soft tacos.
INGREDIENTS
1 cup chopped tomatillos
½ cup packed coriander leaves and stems, roughly chopped
1 clove garlic, crushed
2 avocados, peeled
2-3 tablespoons lime juice
sea salt and freshly ground pepper
Tabasco or other hot sauce
METHOD
Place all the ingredients in a food processor and process until smooth. Season with salt and pepper and add hot sauce to taste. Makes about 2 cups
Pantry note: Tomatillos are also called ‘tomate verde’ in Mexico (which means ‘green tomato’) and are a staple in Mexican cooking. The fruit of the tomatillo is green and about the size of a large cherry tomato and grows inside a papery husk.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.