Quick ideas
Tomatillo, mango and coriander dip
This dip doesn’t contain chilli, so it´s good for those who like tangy tomatillos but can’t take a lot of spice. But if you want a kick, simply add a green chilli to the recipe. It can also be made as a salad dressing, just add more liquid when blitzing to achieve a looser consistency, then store in a jar in the fridge ready to use during the week.
Ingredients
- 250g tomatillos
- 200ml veg stock
- 4 spring onions, chopped
- 1 small mango, peeled & diced
- 15g coriander, roughly chopped
- juice of ½ lime
- salt & pepper
Method
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Step 1
Remove the husk from the tomatillos and rinse under water to take off the stickiness. Cut them into quarters and put them a small saucepan with the stock. Bring to the boil, reduce the heat and simmer for about 5 minutes or until the tomatillos are soft.
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Step 2
Put the tomatillos with half of the stock liquid into a blender with the rest of the ingredients. Save the remaining liquid to adjust the consistency at the end.
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Step 3
Blitz until the mixture is almost smooth but still has some texture. Taste and adjust the seasoning, add more lime or loosen by adding more of the stock if required.
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Step 4
Transfer to a bowl and serve with a big plate of tortilla chips on the side.