Tomatillo salsa verde with baked corn tortilla chips

Ingredients

For 1 serving

• Tomatillos100 g
• Corn tortillas2
• Jalapeño1
• Onion15 g
• Cilantro3 g
• Lime juiceto taste
• Saltto taste

In season: July – September

Method

1. Heat a conventional oven to 190 °C and line a baking tray with baking paper; bring a small pan of water to the boil over high heat.
2. Cut the corn tortillas into triangles, lay them on the tray without overlapping and bake for 8 minutes, until golden and crisp.
3. Meanwhile remove the papery husks from the tomatillos and rinse off their sticky coating; wash the jalapeño and remove the stalk.
4. Blanch tomatillos and jalapeño for 5 minutes, until the tomatillos turn from bright green to olive green and soften; drain.
5. Peel the onion and cut it into chunks; wash the coriander. Blend tomatillos, jalapeño, onion and coriander with the lime juice and a pinch of salt until almost smooth.
6. Serve the salsa with the chips.