Salsa verde — tomatillo preparation

Ingredients

• 300 g fresh tomatillos, husked and rinsed
• 2 serrano chillies, stemmed
• 40 g white onion, quartered
• 1 bunch cilantro (15 g leaves)
• 2 g kosher salt
• 1 g cumin seeds
• 5 ml lime juice

Method

1. 1
   Char tomatillos and serrano chillies directly over gas flame or under broiler until blackened and blistered, 4–5 minutes; transfer to blender.
2. 2
   Add quartered onion, cilantro leaves, salt, and cumin seeds to blender.
3. 3
   Pulse until texture reaches coarse purée with visible specks of chilli skin and herb; do not overblend.
4. 4
   Transfer to serving bowl; stir in lime juice and adjust salt to balance acidity and heat.