Salsa Verde
Salsa verde is made from tomatillos, a small green fruit native to Mexico that was cultivated by the Aztecs. It is the everyday green sauce for tacos, enchiladas and chilaquiles.
A tangy, fresh Mexican green salsa of tomatillos, chilli, coriander and lime. Spooned over tacos, quesadillas and grilled meat.
Ingredients
Method
Roast the tomatillos, chillies, onion and garlic in a dry pan or under a hot grill for 10-12 minutes, turning, until charred in places and soft.
Peel the garlic and put everything in a blender with the coriander.
Blend with the lime juice and salt until you reach the texture you like.
Taste and add more salt, lime or chilli. Serve cold or warm. Keeps for 5 days.
Roasting gives a smoky, rounder flavour than the raw version. Rinse the sticky film off the tomatillos first.
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