Step 1

Remove the husks of the tomatillos and then wash the tomatillos and chilis well.

Step 2

Spread the tomatillos, chilies, garlic, and onion on a parchment-lined baking tray and roast in a pre-heated oven for between 8-10 minutes at 400ºF/200ºC.You can optionally broil the ingredients for a couple of minutes in the end to slightly char the tomatillo/ peppers and add more of a smoky flavor to the green salsa.Alternatively, you could broil, pan-roast, or even boil the ingredients – all of which are quick and easy. For the best flavor, I prefer oven roasting or pan-roasting, though!

Step 3

Once roasted, allow the ingredients to cool just enough so you can handle them to remove the skins, stems, and seeds.

Step 4

Alternatively, you can ‘prep’ the ingredients first by removing the stems and seeds from the chilies, the stems from the tomatoes, and the peel from the onion and garlic. Either way will work.

Step 5

Transfer all the ingredients to a blender or small food processor and process to your desired consistency. Then add the cilantro, salt, and lime juice (optional) and blitz a few more times until thoroughly incorporated.

Step 6

Give the roasted tomatillo salsa a taste and adjust the seasonings if necessary.

Step 7

Store: The tomatillo green chili salsa will last for between 7-10 days in an airtight container in the refrigerator.Freeze: Allow the salsa to cool, then transfer to an ice-cube tray (to portion the salsa) or an airtight container, leaving 1-inch headspace, and freeze for between 3-4 months.Allow the salsa to thaw in the fridge or at room temperature before enjoying. I’ve noticed it’s not quite as spicy upon thawing, and I’ll often add in a little additional fresh cilantro – but otherwise, it freezes wonderfully!