Mexican salsa verde (with tomatillos)

Salad dressings & dips

Mexican salsa verde (with tomatillos)

Name: Mexican salsa verde (with tomatillos)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4

Side Serves 4 30 min

You can make this with cooked tomatillos if you want a more comforting condiment, but kept raw they retain a sour freshness that's lovely for a summer's day. If you want to try them cooked, just boil the tomatillos for 5 minutes before following the recipe. This could be your new best friend at barbecue; it lends itself to all things chargrilled – chicken, pork, white fish or summer veg. It keeps well in a jar in the fridge.

Ingredients

1 small red onion, finely diced
zest and juice of 1 lime
1 tsp brown sugar
400g tomatillos, husks removed and rinsed well
1-2 chillies (depending on heat preference)
1 small garlic clove, minced to a paste with a pinch of salt
20g fresh coriander, roughly chopped
salt and pepper

Method

Prep time: 10 min

Cooking time: 20 min

Step 1
Mix the finely diced onion with the juice and zest of the lime and the sugar, and leave to sit in a shallow bowl for 30 minutes; the acid from the lime takes away the raw edge of the onions.
Step 2
Meanwhile pulse the tomatillos and chilli in a food processor with a dash of water until roughly chopped, or do it by hand if you're feeling rustic.
Step 3
Mix all the ingredients together and season well with a little salt, tasting as you go and adding more lime or sugar if needed.