Ingredients:

  • 500 g Tomatillos, husked and rinsed thoroughly
  • 1 medium Yellow Onion, quartered
  • 3 cloves Garlic, unpeeled
  • 1-2 fresh Jalapeño Chillies, stems removed
  • 1 tbsp Neutral Oil (e.g., canola, grapeseed, or light olive oil)
  • ½ tsp Fine Sea Salt (initial amount)
  • ½ cup Fresh Coriander (Cilantro) leaves and tender stems, roughly chopped
  • ½ tsp Ground Cumin
  • 1 tbsp Fresh Lime Juice
  • ½ cup Water (or low-sodium chicken stock/broth), plus more if needed
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Preheat the oven to 220°C (425°F). Line a baking sheet for easier cleanup.
  2. Peel the papery husks off the tomatillos and rinse them thoroughly. Arrange them on the prepared baking sheet.
  3. Add the quartered onion, unpeeled garlic cloves, and the jalapeño chillies to the baking sheet. Drizzle all the ingredients evenly with the neutral oil and sprinkle with the initial ½ tsp of salt.
  4. Roast for 18–20 minutes until the tomatillos soften, and their skins begin to blister, blacken, and collapse. Remove the tray from the oven and allow the ingredients to cool for 5 minutes. Pop the softened, roasted garlic cloves out of their skins.
  5. Transfer the roasted tomatillos, chillies, onion, and peeled garlic to the blender jar. Add the fresh coriander, ground cumin, and lime juice.
  6. Pour in ½ cup (120 ml) of water (or stock). Pulse the mixture a few times to break down the vegetables, then blend until you reach your desired consistency. (Blend for 30–45 seconds for smooth, 5–6 pulses for chunky.)
  7. Taste the salsa. Adjust seasoning by adding more salt, black pepper, or a small squeeze more lime juice. If the salsa is too thick, add water, one tablespoon at a time.
  8. Transfer the salsa to an airtight container. Chill for at least 30 minutes to allow the robust, roasted flavours to marry properly before serving.