This simple, tangy salsa is a versatile addition to any Mexican meal or BBQ. The original recipe by Martha Rose Shulman from NYT cooking calls for grilled (broiled) tomatillos but as I’m in Australia, where tomatillos are hardly ever available, I substituted canned tomatillos. Still delicious!
In a food processor or blender combine the well drained tomatillos (if you’re using fresh then char-grill them and retain all the liquid) with 2-4 coarsely chopped jalapeño or serrano chillies, ¼ of cup of chopped onion (soaked in cold water for 5 minutes then drained and rinsed), 1 peeled and roughly chopped clove of garlic, ½ a cup of coarsely chopped coriander (cilantro) and ¼ of a cup of water. Blend to a coarse purée. Taste and adjust seasoning and thin with water if desired. Transfer to a bowl and set aside for at least 30 minutes before serving to allow the flavours to develop.
michelle picker cooks 