Salsa verde

Method

Remove the papery husks from the tomatillos and rinse them. Place the tomatillos, onion, garlic, and green chillies on a baking tray and roast under a hot grill for 8-10 minutes until charred and softened. Transfer the roasted vegetables to a blender with the fresh coriander, lime juice, and salt. Blitz until you reach your desired consistency—smooth or slightly chunky. Taste and adjust seasoning as needed. Serve warm or at room temperature with tortilla chips or as an accompaniment to Mexican dishes.