Salsa
Green salsa with jalapeño and serrano
This is a sharp, fresh green salsa for tacos, eggs and grilled meat. Tomatillos are traditional and are easy to grow in NZ, but firm green tomatoes work well if you can't get them. Charring the vegetables first gives a slightly smoky edge.
Jalapeño gives body and serrano adds a cleaner, sharper heat. Keep the seeds in for a hotter salsa.
- Prep 10 min
- Cook 10 min
- Total 20 min
- Makes about 400 ml
Ingredients
- 500 g tomatillos, husked, or firm green tomatoes
- 2 jalapeños
- 1 to 2 serrano chillies
- ½ white onion, in wedges
- 2 cloves garlic, unpeeled
- A large handful of coriander
- Juice of 1 lime
- 1 tsp salt
Method
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Step 1
Char
Heat a dry heavy pan or grill. Cook the tomatillos, chillies, onion and garlic, turning, for about 10 minutes until blistered and softened.
-
Step 2
Peel
Remove the chilli stems and peel the garlic.
-
Step 3
Blend
Blitz everything with the coriander, lime juice and salt until chunky or smooth, as you like.
-
Step 4
Rest
Cool, taste and adjust the salt. Keeps in the fridge for 5 days.
Grow your own
The chillies in this recipe are easy to grow from seed in New Zealand.
