Tomatillo salsa verde

Peel off the husks and wash the tomatillos to remove the sticky layer and the dirt it collects.

Toss the tomatillos with oil and broil until well colored.

Pound in a molcajete with cilantro, lime juice and raw garlic.

Variation: boil the tomatillos just until they start to soften and the skins begin to peel, then blitz in a food processor with raw garlic, a little lime juice, cilantro and a pinch of salt for a brighter, fresher salsa.

Variation: fry the salsa in hot oil for some brown flavors.

Let it sit and cool before eating; the tomatillos' pectin thickens it as it cools.