This tangy sauce, prepared by lightly roasting husked green tomatoes (tomatillo) in the oven and blending them with fresh coriander and green pepper, is the indispensable accompaniment to tacos and enchiladas in Mexican cuisine. With its fresh and mildly spicy character, it balances heavy dishes.
Arrange the green tomatoes and green peppers on a baking sheet and roast at 200 degrees for 10 minutes, until the skins are lightly charred.
Blend the roasted vegetables with onion, garlic, and coriander in a food processor until smooth.
Add the lemon juice and salt and mix one last time; serve the sauce by pouring it over tacos or enchiladas.
Allergen: this sauce does not contain common allergens in its basic form. Important: if you can't find tomatillos, you can substitute unripe sour green tomatoes, the flavor will be slightly less sour. Note: since the spiciness of green pepper varies by variety, start with a small amount and increase to taste.
Lightly roasting the green tomatoes and peppers in the oven before blending them gives the sauce a smoky depth; preparing it raw gives a fresher but plainer result.
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