This is a raw salsa. Yes a raw Purple salsa. Mexico meets Japan in this recipe. Shiso (also known as perilla), is a member of the mint family with broad jagged edged leaves. A touch of red wine can be used if you can't get the red shisho which adds a cool color to the salsa.
- Thoroughly wash the bitter film off the tomatillos with warm almost hot water then quarter each of them.
- Place all in a food processor and pulse till semi chunky.