🫙 Tomatillo salsa

1 jar · prep 10 min · cook 20 min

Ingredients

• 800 g tomatillos
• 2 jalapeño chilies
• 1 onion
• 4 garlic cloves
• 1 bunch cilantro
• Juice of 1 lime
• 1 tsp sugar, salt

Method

1. Peel off the husks and rinse the tomatillos: they are sticky underneath, that is normal.
2. Char them whole in a dry pan with the chilies, the halved onion and the unpeeled garlic.
3. Give it 12 min, turning: the skins should blacken in patches. That char is what turns raw acidity into depth.
4. Peel the garlic, and deseed the chilies if you want a mild salsa.
5. Blend everything with the cilantro, lime juice, sugar and salt — in pulses, to keep some texture.
6. Keeps a week in the fridge, and freezes very well.

Adapted from Michael's Home Cooking (YouTube)

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