Salsa Verde

Serving 350ml

Ingredients


• 7 tomatillos
• 1 ½ jalapeño chilli peppers (stalk removed)
• 1 ½ garlic cloves peeled
• ½ tsp salt

Method


1. Sear the jalapeños: put a ‘comal’ (or griddle / or frying pan) on the stove on  a medium heat. Once the ‘comal’ is hot add the jalapeños: blacken them on all sides, turning only when the skin side down is blackened. Takes around 10 minutes total. Keep the jalapeños with their skins intact
   
   
2. Mash: 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. Check for seasoning
   
   
3. Serve at room temperature