Salsa Verde
Serving 400ml
Ingredients
- 9 tomatillos
- 2 jalapeño chilli peppers (stalk removed)
- 2 garlic cloves peeled
- 1 tsp salt
Method
-
Sear the jalapeños: put a ‘comal’ (or griddle pan / frying pan) on the stove on medium heat. Once the ‘comal’ (or pan) is hot add the jalapeños: blacken them on all sides, turning only when the skin side down is blackened (about every 5 mins). Takes around 10 minutes total. Keep the jalapeños with their skins intact
- Blend*: add all ingredients to a blender or processor and pulse until the salsa has a smooth consistency, with no visible lumps. Serve at room temperature, or store in the fridge or freeze for later use
* If you have a large pestle and mortar you can mash the salsa by hand. First add the jalapeños, garlic and salt to the molcajete – mash until it becomes a smooth paste. Then add the tomatillos, one at a time, mashing each into the chilli mix. Continue mashing until you have a salsa with no large lumps.