Salsa verde

Method

1. 1 Peel the thin skin off the tomatillo and rinse off any sticky sap.
2. 2 Boil the tomatillo and fresh bell peppers in boiling water for 8 minutes, or until they turn a pale green color.
3. 3 Toast the garlic and onions in a cast iron skillet for 5 minutes until browned.
4. 4 Blend everything with cilantro and salt until you get a slightly thick sauce, it doesn't need to be too smooth.
5. 5 Taste to adjust the sourness and saltiness, let cool, then use as a dipping sauce or drizzle over grilled dishes.

With an appliance

• Oven 22 min

  Replace steps 2 and 3: arrange tomatillo, peppers, onions, and garlic on the top rack at 220 degrees for 10 minutes, then rotate the rack once; this is slightly longer than boiling, but the vegetables are less sour, have slightly charred edges, and you don't need two utensils.