Green Tomato and Olive Dip

A recent trip to Tasmania turned up all kinds of fantastic and strange produce, including fantastic tomatillos – a member of the nightshade family, which looks like a green tomato growing within a papery husk. A staple of Mexican cuisine, its intensely savoury, almost bitter flavour works especially when when you char them…and if you can’t get a hold of them, green tomatoes can be substituted. This mess can be used as a dip, a salsa, or instead of a chimmichurri.



700grams tomatillos, husked (or green tomatoes)

6 garlic cloves

2 jalapeno peppers

A good slug of olive oil

1 cup green olives, de-seeded

1 handful of coriander

The juice of one lime

1 teaspoon raw sugar

1/2 teaspoon salt (or to taste)



  1. Turn your grill on high. Spread tomatillos (or green tomatoes), garlic cloves and jalapeno on baking sheet and coat evenly with oil. Roast for 15 minutes or until everything is browned and blistered.
  2. Remove from oven and place in a food processor or blender with olives, coriander, lime and sugar. Pulse 5-7 times. Add water if necessary to think out the mixture, and pulse to combine.
  3. Serve with grilled meats, or as a dip.

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