You find this sauce on the tables of neighbourhood restaurants and cafés throughout Mexico. Eat with any savoury dish, or as a dip for corn chips.
Husk the tomatillos and put in a pan with the destemmed chillies, garlic, caster sugar and salt. Pour over
Put this in a food processor with the tomatillos, chillies and garlic and blitz briefly to a coarse purée. Transfer to a serving bowl and leave to cool.
Stir in the coriander leaves and stalks, onion and lemon juice. Taste and season with freshly ground pepper and a little more salt if you think it is needed.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.