A classic fresh tomatillo salsa. It’s fresh, tart, and great on chips or tacos.
Ingredients
- 500 g (8–10) tomatillos, husks removed, halved
- ½ onion, roughly chopped
- 2 serrano or jalapeño peppers, chopped, seeds removed if you don’t like it hot
- or dried chilies, rehydrated, or 1–2 tbsp good ancho powder
- 2–3 cloves garlic
- 1 handful cilantro, lower stems removed
- Salt
- 1 tbsp olive oil
- 1 tbsp fresh lime juice (optional)
Method
Wash the vegetables and chop them roughly. For a deeper flavour, roast the tomatillos, onion, and garlic until they have brown spots.
Blend the vegetables and cilantro to the texture you like, adding the oil, salt, and lime juice to taste.
Notes
- Keeps 5–7 days in the fridge. The raw onion, garlic, and cilantro are what limit it.