• Six canned tomatillos
• Two jalapenos, one deseeded and sliced, one just sliced
• Lime juice
• Half a green pepper, sliced
• Two shallots, peeled and sliced
• Two garlic cloves, smashed and peeled
• Salt
• Pepper
• Half a bunch of fresh coriander
• Extra virgin olive oil

Get one of the bigger frying pans searingly hot over a high heat. Add a little neutral oil – not the olive oil – and then the jalapenos, pepper and shallots. Leave them to pop and char until there’s patches of good deep brown or even black on the jalapeno and the pepper. Add the garlic cloves and cook for about a minute longer, stirring all the while.

Meanwhile, add the coriander and the tomatillos to the food processor, with a little of the canned tomatillo brine. When the vegetables are ready, tip the contents of the pan into the processor and pulse until smooth, drizzling in a little olive oil and generously squirting in lime juice to taste. Adjust seasoning and acidity. Serve.