It's the end of May and we're harvesting the last of the feijoas, and an experimental crop of tomatillos, which I grew from seed over the summer. Reminiscent of the old fashioned cape gooseberries that Mum used to grow, but more like a small green tomato these are proving an interesting addition to Mexican chilli beans, bolognaises, on top of pizzas and and salsas. This recipe was a result of what's left in the garden so the addition of rocket alongside the more traditional coriander was a result of the cooler weather.
100g tomatillos, husks removed and chopped
5 feijoas, peeled and chopped
2 cloves garlic, finely chopped
1 C finely chopped rocket & coriander
3 T lemon or lime juice.
Mix together and serve immediately, we enjoyed with sesame & coconut crumbed chicken (recipe to come next month) but works well with fish or nachos.
You can also add 1 finely chopped jalapeno chilli or 1/2 finely chopped red onion for some extra heat.