Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

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.


  • 500 g/ 1.25 lb tomatillos
  • 4 hot green chillies


Husk the tomatillos and put in a pan with the destemmed chillies, garlic, caster sugar and salt. Pour over 750 ml/ 1.25 pint cold water and bring to the boil. Lower the heat and simmer for 5 minutes. Drain