When we’re lucky enough to find fresh tomatillos, it’s time to make a classic Mexican salsa. Here the ingredients have been grilled to give a smoky rounded flavour, however for a raw option omit the heating step and throw all the ingredients in the blender. Apart from being a staple condiment to the usual suspects - taco, quesadillas, enchiladas, etc - it’s equally complementary to seafoods, barbecued meats and leafy greens. You’ll be hooked.

Makes about 1 ½ cups

400g tomatillos (about 10-12)

2 jalapenos chillies, stem removed

½ white onion (about 150g), cut into four wedges

2 garlic cloves with skin on

2 tablespoons extra virgin olive oil

½ bunch coriander, leaves and stems

Remove the papery husk from tomatillos and give them a wipe to remove the sticky coating.

Halve the jalapenos length ways, scrape out the seeds if you’re chilli heat averse, otherwise leave in for a heat kick.

Pre-heat an over-head grill to medium-high. Alternatively, heat a heavy based frying pan over a medium -high heat.

Spread the tomatillos, onion, garlic and jalapenos skin side up over a baking tray and drizzle with the oil, then place under the grill. Cook for 5 minutes, or until the skin blisters and chars on the tomatillo and chilli. The tomatillos will soften. Alternatively, if using a frying pan add the oil and the tomatillos, onion, garlic and jalapenos and cook for 8-10 minutes, shaking the pan occasionally until the skin blisters and tomatillos soften. Transfer all ingredient to a bowl and set aside for 10minutes to cool. Peel away the garlic skin and discard.

Place, all cooled ingredients in a food processor along with any juices and pulse until coarsely chopped, or if preferred, continue blending for a smoother sauce.

Store in a sealed container in the fridge for up to 3 days.

Recipe by Fiona Hammond, March 2026.

TOMATILLO SALSA