Ingredients:

  • 4-6 Serrano peppers (approx. 60g), stems removed
  • 1 lb (450g) tomatillos, husked and rinsed
  • 1/2 cup (75g) white onion, roughly chopped
  • 3 cloves (9g) garlic, peeled
  • 1/2 cup (15g) fresh cilantro, stems included
  • 2 tbsp (30ml) fresh lime juice
  • 1 tsp (6g) sea salt
  • 1/4 tsp (1g) ground cumin
  • 1 tbsp (15ml) neutral oil

Instructions:

  1. Wash all vegetables thoroughly. Roughly chop the tomatillos into quarters and slice the onion into thick wedges. Leave the serrano peppers whole.
  2. Heat a skillet over medium-high heat with 1 tbsp of neutral oil. Add the peppers, onions, garlic, and tomatillos. Sear for 5–7 minutes, tossing occasionally, until the skins are blistered and mahogany-colored.
  3. Transfer the roasted vegetables into a food processor. Add the fresh cilantro, lime juice, salt, and cumin.
  4. Pulse 4–6 times until the mixture is chunky but cohesive. Taste and add an extra pinch of salt if necessary.