CookEat Recipe
Tomatillo and Sweet Pepper with Jalapeño
Boiled sweet yuca and tender steamed tomatillo are folded with sweet pepper, finely diced jalapeño, cilantro and natural yogurt. The generous jalapeño gives these olive-oil toasts a hot chilli topping.
Method
Steps
Step 1
Use commercially packaged raw peeled frozen sweet cassava (yuca) intended for boiling, weighed before cooking. Boil in 1.5 litres water for its full packet time, about 30 minutes, until tender. Drain and discard the cooking water, remove the fibrous centre and dice the flesh. Do not use unidentified or bitter cassava.
Step 2
Remove the tomatillo husks and rinse off the sticky coating. Quarter and steam in a covered basket above the remaining 500 ml boiling water, keeping the basket clear of the water for 5–7 minutes until tender. Wash, seed and finely dice the sweet pepper and jalapeño; wash and chop the cilantro.
Step 3
Fold the warm yuca and tomatillo with the sweet pepper, jalapeño, cilantro and yogurt off the heat.
Step 4
Slice the bread, brush with the olive oil and toast in a pan over medium heat for 1–2 minutes per side. Spoon the warm vegetable and yogurt mixture onto the toasts, divide into six portions and serve immediately.
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