If you're Mexican, you know tomatillos. If you're not, you mightn't. They're related to gooseberries, but look like green tomatoes. They have a papery wrapper. I grew some for the first time last summer. It was fun to watch them develop. First the yellow flowers, then what look like those paper Chinese lanterns. Gradually, the fruit grows inside the lantern until it bursts the husk. This is a raw salsa made with green serrano chillies from the garden, coriander, onion and salt. The polenta crust is another nod to Mexico, home to corn. Also home to tomatoes. The chick peas arrived with the Spanish in the 16th century and are now a popular food in Mexico. Enough history. Time to eat.
POLENTA-CRUSTED CHICKEN, CHICKPEA SALAD & TOMATILLO SALSA
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