Tomatillo Salsa

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
  • 3 garlic cloves
  • 1 tsp caster sugar
  • 2 tsp salt
  • 15 g/ ½ oz coriander leaves and stalks, coarsely chopped
  • ½ Spanish onion, diced
  • juice of ½ lemon
  • salt and freshly ground pepper


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 through a colander, reserving 150 ml/ ¼ pint of the poaching liquid.

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.