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Ingredients

Makes 400g

300g of fresh tomatillos, de husked and rinsed or 300g of drained tinned tomatillos

4 x Cool Chile Pasilla de Oaxaca - de stemmed and seeded, approx. 32g

2 large cloves of garlic in their skins

1 medium onion, peeled and cut into 1 cm thick rounds or half moons

2 tsp salt

1 tsp light muscovado sugar or to taste (optional)

30-60ml (2-4 tbsp) Verde Momento mezcal 

Salsa Borracha

For a killer Salsa borracha (drunken salsa) we have turned to Alex Stupak who has an Oaxacan inspired recipe, which uses the smoky flavours of pasilla de Oaxaca and mezcal,

Method

  1. Place a dry cast-iron frying pan over medium heat, when hot, toast the chillies first inside, then outside until just toasted and smelling fantastic. 
  2. Place in a bowl and cover with hot tap water, place a small plate on top of the chillies to keep them submerged, let soak for 20 minutes or so or until soft.
  3. Using the same frying pan over medium heat place the tomatillos, onion and garlic. Roast the tomatillos on all sides until soft and black in places, flip the onion when it becomes chard and cooked, flip the garlic when black in places. (if using tinned tomatillos add them to the jug below without roasting)
  4. Remove the vegetables as they are cooked to a jug suitable for a stick blender. Drain and add the chillies, salt and sugar if using. 
  5. Blend until very smooth, scrape into a bowl and stir in a couple of tbsp of mezcal, taste, add more if needed, reserve.