You see this sauce on every table in Mexico. It’s a versatile condiment for meats, fish, prawns or any roast or barbecue. It refreshes the palate with layers of flavour and a hit of chilli.
500g tinned or fresh tomatillos, drained
2 onions, sliced into rounds
6 cloves garlic, shaved
4 green jalapenos chillies, roughly chopped
250g sweet cherry tomatoes
100ml chicken or vegetable stock
Juice of 6 limes
Large pinch of cumin
2 bunches coriander
1 bunch oregano leaves
Sugar and salt to taste
1. Using a cake rack to support the vegetables, grill and char the tomatillos, onions and garlic over a gas flame or wood barbecue until blackened.
2. Combine tomatillos, onions, garlic, jalapenos, tomatoes, stock, lime juice and cumin in a blender and blend until smooth.
3. Add coriander and oregano and blend once more until all the herbs have become part of the sauce pass through a strainer.
4. Season to taste with sugar and salt and serve as an accompaniement to meats, fish, prawns or any roast or barbecue.