Fresh tomatillos are char-grilled till blackened, imparting a smoky flavour that you'll love in this salsa. Serve with tortilla chips, or as an accompaniment to your favourite Mexican meal.
4 people made this
1kg fresh tomatillos, husks removed
10 dried red chillies
2 garlic cloves, unpeeled
salt to taste
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Method Prep:10min › Cook:15min › Ready in:25min
Line a heavy cast-iron grill pan with aluminium foil and place over high heat. Arrange the tomatillos, chillies and garlic in a single layer on top. Char-grill until soft and darkened (or blackened, for a smokier flavour), turning as necessary. The chillies and garlic will finish before the tomatillos.
Peel the garlic and place in a mortar and pestle with salt to taste (salt generously). Grind to a smooth paste, then add the chillies and grind till smooth. Transfer to a bowl.
Add as many tomatillos as you can fit in your mortar, and use the pestle to crush them, leaving them chunky. Work in batches as needed.
Combine the crushed tomatillos with the chilli and garlic paste and serve.