Simple Tomatillo and Sundried Tomato Salad Recipe
The base for the classic Mexican green sauce, tomatillos have a rich, sweet flavor when roasted, but they can also be eaten raw. Raw tomatillos have a slightly sour apple and lime flavor and are both refreshing and crunchy. Try this simple salad that pairs tangy tomatillos with the richness of sundried tomatillos and the citrus fragrance of fresh ginger.
- 1 cup loosely packed drained oil-packed sun-dried tomatoes
- 1 1/2 pounds large tomatillos—husked, rinsed and cut into 1/2-inch wedges
- 1 large jalapeño, seeded and finely chopped
- 2 tsp finely chopped peeled fresh ginger
- 2 tsp finely chopped garlic
- 3 Tbsp extra-virgin olive oil
- 3 Tbsp fresh lemon juice
- Salt and freshly ground pepper
- 1/3 cup coarsely chopped cilantro
- Pat the sun-dried tomatoes with paper towels and coarsely chop them.
- Transfer to a large bowl and add the tomatillos, jalapeño, ginger, garlic, olive oil and lemon juice and toss gently.
- Season with salt and pepper and let stand for 15 minutes or for up to 4 hours.
- Just before serving, add the cilantro.