Salsa Verde

Ingredients

• 1 1/3 lbtomatillos, husks removed and rinsed
• 2serrano chillies, stemmed
• 1/2white onion, cut into wedges
• 3 clovegarlic, unpeeled
• 1 ozcoriander, stalks and leaves
• 1 tspsea salt
• 1limes, juiced

Method

1. 1

   Spread the tomatillos, chillies, onion wedges and unpeeled garlic on a tray and grill on high for 8 to 10 minutes, turning once, until softened and blackened in patches.

2. 2

   Let everything cool for a couple of minutes, then squeeze the garlic cloves out of their papery skins.

3. 3

   Blend everything with the coriander and salt in short pulses. Stop while it still has some texture — this should not be a smooth purée.

4. 4

   Stir in the lime juice, taste, and add more salt if it needs it. It keeps in the fridge for five days and is better on the second.