Chorizo, potato and mushroom with raw tomatillo salsa

Lay a griddle on the grill and cook the chorizo thoroughly.

Add onions and sliced mushrooms and cook together until the onions are just translucent with a little crunch.

Add the potatoes to the cooked chorizo, onion and mushroom mix.

Salsa: husk, rinse and quarter the tomatillos; put them raw in a blender jar with serranos, a garlic clove, salt, a dash of water and a handful of cilantro; blend.

Serve the chorizo mixture with a spoonful of the tomatillo salsa.