I’m visiting my cousins in Switzerland and they suggested we make Mexican food (probably since I come from California, or just because Mexican food is delicious). We decided to make tacos de carne asada (using the meat marinade from this book), but we needed a decent salsa to top it. My usual go to salsa verde, was not accessible using the ingredients from Coop or Migros. We decided to use the cousin of the tomatillo, the gooseberry, to make the salsa instead. I put together the ingredients and had my younger cousin blend them. The tacos were delicious and we had mangos with chamoy for dessert.
- 9 Gooseberries (Topped and Tailed)
- 2 Small Onions (Sliced in Half)
- ½ to 1 Bulb of Garlic (Sliced in Half)
- 4 Hot Red Chilis (Any Kind Works Really*) with the stems removed
- Bunch of Cilantro Chopped (About 1 C)
- Salt and Pepper
- Olive Oil
- Vegetable Stock
*I just asked my cousin which chili was hottest while we were shopping so I don’t remember the name, any would work though as long as it is hot
- Heat the oven to 200°C/400°
- On a greased or parchment paper covered tray lay out the gooseberries, onions, garlic and chilis.
- Drizzle them with olive oil and some salt and pepper.
- Cook them for 10-15 minutes until they start to look charred.
- Remove the garlic paper and then blend them with the cilantro, adding the stock as needed, to form your desired consistency.
- Enjoy with chips or on tacos.