Tomatillo salsa

Method
Prep:20min  ›  Cook:30min  ›  Ready in:50min 

1. Bring the tomatillos, garlic cloves and water to the boil in a small saucepan over high heat. Reduce heat to medium-low and simmer until the tomatillos have lost their shape, 15 to 20 minutes.
2. Preheat the grill and set the oven rack at about 15cm from the heat source. Line a baking tray with foil. Cut the Scotch bonnet chillies in half from top to bottom; remove the stem, seeds and ribs, then place the chillies cut-side-down onto the prepared baking tray.
3. Cook under the grill until about 3/4 of the skin has blackened and blistered, 3 to 5 minutes. Place the blackened peppers into a bowl and tightly seal with cling film. Allow the chillies to steam for 5 to 7 minutes. Remove and discard the blackened skins. Stir the Scotch bonnets and tinned Poblano chillies into the simmering tomatillos; cook 5 minutes more.
4. Heat the vegetable oil in a frying pan over medium heat. Stir in the onion and cook until the onion has softened and is beginning to turn brown, 7 to 10 minutes. Place the yellow onions into a liquidiser along with the tomatillo mixture. Hold down the lid of the liquidiser with a folded tea towel and carefully start the liquidiser, using a few quick pulses to get the salsa moving before leaving it on to puree. Puree until no large chunks remain. Return to the frying pan and simmer over medium-high heat 5 to 7 minutes until the salsa thickens slightly. Pour into a bowl and cool to room temperature.
5. Once cool, stir in the salt, coriander, red onion and lime juice to serve.

Ingredients

Fresh tomatillos and tinned Poblano chillies can be purchased in Hispanic speciality shops or online.

Note

This salsa is of medium heat, if you like your salsa hotter, add more chillies.