This year we have been experimenting with our grow-your-own garden and have started planting an agroforestry food forest where our front lawn used to be. Often in food forest gardens there’s regularly space the occasional annual plantings rather than solely perennials.
As part of this project we have also tried to grow a variety of weird and wonderful fruit and veg that are not typical in your average U.K veg patch,- hence why we now have tomatillos to use in our version of Mexican style Salsa Verde.
Tomatillos have proven very easy to grow in our climate and the plants have needed very little care over the growing season. Tomatillos are related to tomatoes but seem to acclimatise better, as we have managed to grow them in the ground without the need for a greenhouse or cold frame.
The tomatillos themselves taste like a cross between a tomato (texture) and a green pepper (taste). We have been enjoying them over the last few months in salads and pasta sauces, but this small-batch recipe was created to use up the last remaining tomatillos before the winter really sets in and the plant dies back. Luckily, we still have a few homegrown chillis left and a single coriander plant that is hanging on despite the cold, so this recipe mainly consists of things we have grown ourselves.