30 Simple Steps to Better Salsa Recipes

Peel the papery husks off 700g (1½ lb) tomatillos and rinse them under warm running water, rubbing gently to remove the waxy, sticky film underneath - this film turns bitter if it's left on. Pat the tomatillos dry with a tea towel. Discard the husks and stems as you go.

If a few tomatillos are noticeably larger than the rest, slice them in half so every piece is roughly the same 2-3cm thickness. Even sizing means everything chars and softens at the same rate under the grill, so nothing burns while other pieces stay raw.

Cut the stems off 3 jalapeño peppers and slice each one in half lengthways. Scrape out the seeds and pale ribs with a teaspoon for a milder salsa, or leave them intact if you want more heat.

Keep the papery skins on 3 garlic cloves before roasting - the skin shields the flesh from scorching while the inside turns soft, sweet and spreadable. You'll peel them once they've cooled after roasting.

Peel and roughly chop 120g (about 1/2 a medium white onion) into 2cm chunks. Set half aside raw for the blender and keep the rest handy in case you want to balance the heat later.

Turn your grill (broiler) to its highest setting, or preheat the oven to 200°C (400°F) if roasting instead. Position a rack about 10cm (4 inches) from the heat source so the vegetables char quickly without drying out.

Line a rimmed baking tray with foil for easy cleanup. Lay the tomatillos cut-side down, chilli halves skin-side up, and garlic cloves in a single, uncrowded layer so the heat reaches every piece evenly.

Slide the tray under the grill and cook for 5-6 minutes, watching closely, until the skins facing upward start to blister and turn black in patches.

Turn the tomatillos and chillies over with tongs and grill for another 5-7 minutes. Look for both sides showing dark charred spots and the tomatillos turning a dull, army-green colour and visibly softening.

Check the garlic cloves at the same time - they're ready once the papery skin looks lightly toasted and the clove gives easily when you press it with a finger, usually 10-13 minutes total.

Pull the tray out and let everything sit for 5 minutes. This short rest cools the garlic enough to peel safely and keeps the blender motor from labouring against hot ingredients.

Once cool enough to handle, squeeze each clove between your fingers so the soft, sweet flesh pops free of its skin. Discard the skins and set the garlic aside.

Tip the roasted tomatillos into a blender or food processor jug, scraping in any juices pooled on the tray - that liquid is packed with roasted flavour and shouldn't go to waste.

Add the charred chilli halves and the peeled garlic cloves to the jug with the tomatillos.

Add the chopped onion and 20g (about 1/2 cup packed) fresh cilantro leaves and tender stems.

Sprinkle in 10g (2 tsp) fine sea salt to start - you can always add more once you've tasted the finished salsa.

Pour in 60ml (1/4 cup) cold water to help the blades catch and move the mixture freely.

Pulse the blender 4-5 times in short bursts first, rather than running it continuously straight away, so large chunks break down without flying up unblended against the lid.

Blend continuously for 20-30 seconds for a rustic, chip-friendly texture, or up to 60 seconds for a completely smooth salsa. Stop once halfway through to scrape down the sides with a spatula.

The finished salsa should coat the back of a spoon and drip off slowly rather than pour like water. If it's too thick, add another 30-60ml (2-4 tbsp) water and blend for 10 more seconds.

Dip a tortilla chip in and taste for salt, heat and tang - roasted tomatillos should taste bright and tart, never bitter or flat.

Blend in 15ml (1 tbsp) fresh lime juice if the salsa needs more lift, then pulse briefly to combine. Add a touch more salt, 2-3g at a time, if the flavour still tastes muted.

If the salsa is too spicy, stir through some of the reserved raw onion or a small pinch (about 2g/1/2 tsp) of sugar to round out the heat without watering down the flavour.

Pour the finished salsa into a glass or ceramic bowl rather than an aluminium one, since the acidity in tomatillos and lime can react with metal and leave a tinny aftertaste.

Cover the bowl and leave the salsa at room temperature for 10-15 minutes so the raw onion and cilantro mellow into the roasted tomatillo base.

Give the salsa a final taste after resting, since the flavour shifts slightly as it sits - add one last pinch of salt or squeeze of lime if it needs it.

For a cold salsa, refrigerate for at least 30 minutes before serving; the flavour actually rounds out and deepens further as it chills.

Top the salsa with a few whole cilantro leaves and a thin lime wedge for colour and a fresh finishing aroma.

Bring the bowl to the table with warm tortilla chips, or spoon it generously over tacos, grilled chicken, scrambled eggs or enchiladas.

Rinse the blender jug immediately after pouring out the salsa - chilli oils cling to rubber gaskets and seals, and can carry heat and flavour into whatever you blend next.