Salsa Verde

Method

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1. Heat the grill to its highest setting.

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2. Spread the tomatillos, chillies, onion wedges and unpeeled garlic on a foil-lined tray.

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3. Grill 8 minutes, until blistered and blackened in patches on top.

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4. Turn everything over and grill 5 minutes more.

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5. Squeeze the garlic out of its skins and discard the skins.

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6. Tip everything into a blender with any juices from the tray.

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7. Add the coriander, lime juice, salt and sugar.

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8. Pulse — do not blend smooth — until it is coarse and dark green, about 8 short pulses.

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9. Taste and correct the salt and lime, then cool before serving.

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Chef’s Tips

• Char, do not boil.
• Pulse, do not blend, or it goes pale and foamy.
• Keep the tray juices — they are concentrated flavour.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Tortilla chips
• Chilaquiles
• Grilled pork

Storage & Reheating

Keeps 5 days refrigerated and freezes 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.