salsa

It's nearly impossible to get fresh tomatillos in HK so when the opportunity came up, we jumped at it. Here we go with homemade Salsa Verde.

Remove husks from tomatillos and gently rinse. Dry and cut in half. Roast with jalapenos, a white onion, garlic cloves, olive oil until charred and golden. Let cool and then pulse it all in a food processor or blender with some fresh lime juice (use Mexican or Thai limes).

Top with some coarsely chopped up cilantro (also referred to as coriander or Chinese parsley in HK) and season with salt and pepper. Can be served at room temp or refrigerate if preferred (left).

Pico de gallo's (right) easy to make at home too as all the ingredients are readily available. You'll need:

1 carton ripe grape or cherry tomatoes
1/2 red onion
2-3 jalapenos (can substitute with Serrano, local green chili peppers and/or Thai chili peppers)
1 bunch cilantro
juice of 1-2 limes

Cut tomatoes into 1/4 pieces, dice 3/4 of a red onion, coarsely chop jalapenos (mild = no seeds, med = 1/2 seeds, spicy = all seeds) and the cilantro.

Combine together and mix with the lime juice. Season with salt and pepper. Cover with plastic wrap and refrigerate for at least 1 to 4 hours for flavours to develop.