Salsa verde fresco

Salsa verde fresco

dressings / sauces | Makes 750g

There are two ways to eat this salsa ? chunky or smooth. It?s a clever little number that manages to be insanely fresh, yet deep and smoky at the same time. Eat it rough and ready, straight from being furiously chopped, or blend it to a velvety green sauce to top just about anything you like.

1. Heat a griddle pan until screaming hot. Char-grill the chillies until their skins are black and blistered all over. Place in a bowl, cover with clingfilm and leave to sit for a few minutes.
2. In batches, char-grill the tomatillos or green tomatoes and onion wedges until they have picked up some serious char marks and are blackened and caramelised on all sides.
3. Meanwhile, remove the chillies from the bowl and peel off the blackened skin. If you prefer a milder flavour, remove the seeds. Now you have to choose whether you want a big, chunky salsa or something smoother.
4. For a textured, chopped salsa, place the chillies, tomatillos, onions, garlic, coriander leaves and avocado on a big board. Use a large chef?s knife to chop everything, melding all the flavours together, until the ingredients are all about the same size. Mix in the lime juice and a good pinch of salt and freshly ground pepper.
5. For a smooth, bottled salsa, blitz all the ingredients in a blender.
6. Drip over eggs or on crispy chicken. Pour into sterilised bottles and keep in the fridge for up to a week.

Per serving 45 cals, 2.2g fat (0.5g saturated), 1.1g protein, 4.3g carbs, 3.6g sugars


Recipe Anna Jones
Photo Martin Poole

from Issue 19


? 2 large green chillies, ideally serrano
? 12 green tomatillos or green tomatoes, skinned and halved
? 2 onions, cut into wedges
? 1 garlic clove, roughly chopped
? A small bunch of coriander, leaves picked
? 1 avocado, peeled, stoned and quartered
? Juice of 2 limes

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