Shamelessly stolen from one of my Mexican buddies the recipe below could be made even simpler by just finely chopping all the ingredients and combining them raw for a fresh salsa (omitted the water of course) – but it is so delicious as it is I have never felt the need to explore any further.
- 500 g Fresh tomatillos
- 1 Onion finely chopped
- 1-2 Large green chillies
- ½ tsp Ground cumin
- 1 ½ tsp sea salt
- 1 ½ cups Water
- 2 garlic finely chopped
- 1/2 Lime juice
Start by peeling the husks from the tomatillos and rinsing them a couple of times until the fruit are no longer sticky.
Add them whole into a saucepan with half the onion, the green chilies, the cumin, salt and water & simmer gently for 15 minutes or so until the tomatillos as soft and cooked through.
Blend the simmered mixture, including the cooking water, to form a smooth sauce & stir in the remaining onions, plus garlic, mint, coriander & lime.
Pour into a bowl, cover and pop into the fridge to chill. Serve with tortilla chips, as you would guacamole or tomato salsa, or with fish or egg dishes.