Salsa verde

Instructions

1. Remove the papery husks from the tomatillos, rinse them and cut them in half.
2. Char the tomatillos, chilies, onion and garlic in a dry frying pan for 8 to 10 minutes, turning them, until blackened in spots and tender.
3. Blend everything with the coriander, the lime juice, the water, the salt and the cumin until smooth.
4. Taste and adjust the acidity and salt, then let it cool before serving.