Fresh Tomatillos and Poblanos

A staple in Mexican cooking, tomatillos look like little green tomatoes but are related to the cape gooseberry (physalis). They taste tart and fresh, like a cross between a green plum and rhubarb. Use to make salsa verde.

Poblanos are broad, dark green chillies. Not all poblanos have heat and those that do are mild, but they have a fantastic vegetal flavour like no other chilli. They are always used roasted and peeled. If stuffing we recommend 2 per person. You will get on average 4-5 chillies.