Salsa Verde (Mexican Tomatillo Salsa)

Put the husked tomatillos and whole chiles in a dry pan or under a hot grill and char them, turning, until blistered and blackened in patches and the tomatillos slump and soften, about 8 minutes.

💡 Charring, not boiling, is what gives roasted salsa verde its depth and takes the raw, sour edge off the tomatillos. Boiled tomatillos make a flatter, more one-note sauce.

Add the onion and garlic to the pan for the last 2–3 minutes just to soften and lightly char.

Tip everything into a blender with the coriander and a good pinch of salt. Pulse to a slightly chunky sauce, not a smooth purée.

💡 Don't over-blend — a few seconds too long whips in air and turns the salsa pale, foamy and bland-looking. Short pulses keep it fresh and green.

Heat the oil in the pan until shimmering, then pour in the blended salsa — it will hiss and spit. Fry it, stirring, for 3–4 minutes until it darkens a shade and thickens.

💡 Frying the blended salsa (sofreír) is the step home cooks skip — it rounds out the sharpness and marries the flavours. Stand back, it spatters as it hits the hot oil.

Taste and adjust the salt. Loosen with a splash of water if it's thicker than you like.

Serve warm or at room temperature — over tacos, eggs, grilled meat, or with tortilla chips.