Here’s a traditional Salsa Verde. It goes well with grilled steak, grilled pork, tacos, fish and as a dip with chips to name but a few possibilities.

Ready

• 1 ½ lb tomatillos
• ½ cup chopped white onion
• ½ cup cilantro leaves
• 2 large garlic cloves minced or pressed
• 1 teaspoons ground coriander seeds
• 1 Tbsp fresh lime juice
• ¼ teaspoon sugar
• 3 serrano or 2 Jalapeño peppers, stemmed, seeded and chopped
• Salt to taste

Set

• saucepan
• food processor or blender

Go

1. Remove papery husks and rinse well.
2. Place them in a medium saucepan and cover them with cold water. Bring to boil, reduce heat and simmer gently for about 5 minutes or until they can easily be pierced with a fork.
3. Drain.
4. Place tomatillos, lime juice, onions, cilantro, Jalapeño peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed.
5. Season to taste with salt.
6. Cool in refrigerator.

What you should know

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