Tomatillo Salsa Verde

500 gm Tomatillo , rinsed, husks removed.

4 Chillies (less for less heat!)

2 tbsp roughly chopped Coriander

1 clove Garlic, peeled and roughly chopped

1 & 1/2 tbsp Safflower oil


Put the tomatillos and chillies in a pan, cover with water and bring to a simmer.

Continue cooking until the tomatillos are soft but not falling apart (about 10 mins)

Remove from heat. Strain and reserve 1/3 cup of cooking water.

Place cooking water, chillies, coriander and garlic in blender and blend until smooth.

Add tomatillos and blend for 10 seconds, no more!

Heat oil in frying pan . Add sauce and reduce until thickens – about 8 mins.

Add salt to taste.

Use as a dip with corn chips or with poached eggs on toast.