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  • Green chili sauce

    In Mexico two different kinds of tomato are used in sauces; the red tomato used with dried chillies for cooked red sauce and ‘tomates verdes’ a green tomato used for fresh chili sauce. The green tomato or tomatillo (Physalis philadelphica) is related to the Cape gooseberry and has an oily covering.

    I moaned about the lack of green tomatoes for a long time in England until I picked some sour gooseberries in my garden and realised they had the same texture and taste of tomates verdes.

    I was very sad my gooseberry bush did not bear fruit this summer but I found some Physalis berries in my local store on Saturday and used Jacques' step grandma’s recipe on Sunday:

    Char grill or roast in a heavy pan, fresh chillies, four cloves of garlic, gooseberries until the skin is tender.

    Put all the ingredients in a food processor with fresh coriander and salt and blend until liquid.

    Pour over refried beans. A perfect Mexican fix.
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