Method

• 1.
  Light a charcoal grill and let it burn down to glowing coals, or heat a barbecue or cast-iron grill pan to high.
• 2.
  Toast cumin, peppercorns, coriander seeds and chilli in a frypan over medium heat for 2-3 minutes, until fragrant. Transfer to a mortar and use a pestle to pound to a powder. Transfer to a large, heatproof bowl with coriander leaves and lime juice.
• 3.
  Place the fresh tomatillo, onion, garlic and jalapenos in a medium bowl, drizzle with oil and season with salt flakes. (If using canned tomatillos, do not grill them – just add to the bowl with the spice mix now.)
• 4.
  When you have a lovely bed of glowing coals, or your barbecue or grill pan is at high heat, grill vegetables, turning often, removing each one once slightly softened and charred and adding to bowl with spice mix. The tomatillos will soften and turn a shade of khaki. A little juice will hiss from any cuts you’ve made in the sides.
• 5.
  To make the salsa, transfer the grilled onion, jalapenos and garlic to a board and finely chop, discarding any stems. Crush grilled tomatillo with the back of a wooden spoon to make a coarse, chunky, succulent texture. Return salsa ingredients to the spice mix and season with salt flakes to taste.