The salsa recipe below is one that you can put together quickly and with little fuss. This recipe yields approximately 400ml of salsa, the ideal amount to serve as a dip with tortilla chips or as a sauce to accompany tacos, burritos etc.
8 tinned tomatillos (this equates to roughly 250g drained weight)
2 shallots or 1/2 white onion
2 cloves garlic (peeled)
100g drained and chopped canned/jarred jalapenos chilli peppers (or other mild to medium green chillies)
2 tbsp lime juice
½ tsp salt
Small bunch of fresh coriander (e.g., half of a 28g packet)
1 tsp – 1tbsp Charapita Sauce according to taste
Place all of the above ingredients, except the Charapita Sauce, into a food processor and pulse until coarsely chopped and blended.
Taste the mixture at this point and then add the Charapita Hot Chilli Sauce a little at a time and pulse again. Once you are happy with the taste, place in a covered dish and refrigerate until required.
8 tomatillos will equate to roughly half the amount of tomatillos contained in a tin weighing 794g.
This sauce can be stored in a covered bowl or airtight jar in the fridge for a few days.
The salsa will thicken while stored in the fridge. Add some water or extra lime juice to loosen the consistency. If the salsa is going to be added to other oven dishes as a sauce (e.g. enchiladas verdes) then you can loosen it by adding vegetable or chicken stock, a few tablespoons at a time, to the mixture on the hob before incorporating in other dishes.