This vivid green sauce can be used as a dip with tortilla chips or as a topping on soft tacos.
INGREDIENTS
1 cup chopped tomatillos
½ cup packed coriander leaves and stems, roughly chopped
1 clove garlic, crushed
2 avocados, peeled
2-3 tablespoons lime juice
sea salt and freshly ground pepper
Tabasco or other hot sauce
METHOD
Place all the ingredients in a food processor and process until smooth. Season with salt and pepper and add hot sauce to taste. Makes about 2 cups
Pantry note: Tomatillos are also called ‘tomate verde’ in Mexico (which means ‘green tomato’) and are a staple in Mexican cooking. The fruit of the tomatillo is green and about the size of a large cherry tomato and grows inside a papery husk.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.