Here’s another recipe I got from the awesome cooking class I took in Tulum Mexico with Eric Fischer at Altamar Restaurant. It’s not too spicy, and you can alter that by adding more or less pepper. I served it with Mexican Barbecued Chicken, and it is also great on tacos. The key to the flavour here is roasting the tomatillo, onion and chili peppers over a flame; I did this on my gas stove, but a barbecue works great too. You can keep this in the fridge for a few days.
What you need:
500 grams tomatillo
1 small sweet white onion
20 grams cilantro
1 jalapeno and 1 banana pepper
20 grams garlic
2 grams salt
2 grams black pepper
What you do:
1. Roast the onions over a flame, turning often, until the outside is blackened and the inside is soft, about half and hour.
2. Roast the peppers until blackened then put them in an airtight container for about 15 minutes. Remove most of the skin along with the stem.
3. Roast the tomatillos until they are lightly blackened.
4. Put everything into a blender and mix well.
5. Preheat a pot then add some olive oil and cook the sauce for 7-10 minutes.
6. Allow the sauce to cool, then store it in the fridge.