Tomatillo Salsa Verde

Steps

1. 1
   Husk the tomatillos and rinse off the sticky film underneath.
2. 2
   Char them on a dry comal or heavy pan with the chillies, onion and unpeeled garlic, turning until blackened in patches and softened, about 10 minutes. Boiling them instead gives a flat, sour salsa.
3. 3
   Peel the garlic once cool enough to handle.
4. 4
   Blend the tomatillos, chillies, onion and garlic to a coarse purée — leave some texture.
5. 5
   Add the coriander and pulse only two or three times, so it stays green rather than turning the salsa khaki.
6. 6
   Season with salt and lime juice.
7. 7
   Rest 20 minutes before serving. It keeps four days and gets hotter as it sits.