Cool Autumn days lend themselves to this wonderful fresh salsa with the ngredients picked straight from the cool greenhouse
This salsa verde is all about the tanginess of the tomatillos, and the flavours of the chilli and we’re making the roasted version here, which makes the flavors richer and deeper but you can make it without cooking
12 average sized tomatillos –
2hot or 4 medium chilli jalapeno or cherry bomb
2 large garlic cloves
Juice from 2 small limes
2-3 tablespoons chopped coriander
Salt to taste
Heat oven to hot
put some oil into palms and coat tomatillos peppers and garlic
Slice tomatillos across and peppers in half lengthwise and place onto a lightly oiled baking sheet. Add garlic cloves.
Bake about 20 minutes, or until the tomatillo and pepper skins char nicely. Remove from oven
Allow to cool and remove seeds from chillis then add to food proce
Squeeze garlic from their skins and add to food processor.
Add lime juice,coriander and salt. Pulse until fairly smooth.
Taste, adjust for salt
Cover and store a few hours for the flavors to develop, but you can serve it right away.
If you dont grow coriander then you have probably never had the opportunity to the wonderful green coriander seeds that follow the flowers
Once picked they only have couple of days before they will start to dry out, change colour and flavour and in my experience the only place you can find green coriander seed is in a garden.
Coriander is one of the herbs that no matter how well you grow it does quite easily bolt and go to seed.Now while dried coriander seeds are fabulous to have in the kitchen and easy to save from your coriander plants the green seeds taste quite different and are like small flavour bombs
Green Coriander’s seeds flavor is truly unique and different from the leaves, its citrusy with a slightly nutty note and works well with roasted or grilled vegetables or added to beans, lentils, rice dishes
The seeds are best harvested when they are young and bright green
For cooking green, harvest the seed heads as you need them and pull off the seeds, use whole or bashed to release their flavour in dishes
so the next time your coriander bolts dont be to quick to rip it out and pop it on the compost heap as it hasn’t finished giving you fantasticflavour for your kitchen
Vietnamese Coriander also called Vietnamese Cilantro,Cambodian mint , Rau Ram,phak phai, is one of those mysterious and exotic herbs used extensively in Southeast Asian cooking. Vietnamese Coriander is a frost tender perennial but will grow fantastically in a large pot and used fresh adds a great lemon zing to your cooking or salads
The Vietnamese coriander is a perennial plant that grows best in tropical and subtropical zones in warm and damp conditions. In advantageous conditions, it can grow up to 15 to 45 cm.
Herbs are some of the best things to grow for the kitchen and even it you only have a small patio or a few pots you can add lots of fresh flavor from a small space with this versatile group of plants.They don’t all need free draining soil and lots of heat to grow to there best and as we are all about taste growing your own herbs means you can include them in quantity’s to really transform some dishes.