Salsa Verde (Mexico)

Preparation

1. 1

   Dry-toast the chili and unpeeled garlic in a hot pan for 3-4 minutes, turning them, until the chili skin blackens slightly in places and the garlic is soft.

2. 2

   Let cool slightly, then peel the toasted garlic.

3. 3

   Blend the toasted chili, peeled garlic, fresh cilantro, onion and a splash of lime juice until you get a fairly smooth sauce (scrape down the sides of the blender if needed).

4. 4

   Taste and adjust the salt and tang to your liking — add a little water if the sauce seems too thick.

5. 5

   Serve alongside tacos, eggs or grilled meat, fresh or slightly warm.