Salsa Verde

Name: Salsa Verde
Total time: PT0D0H0M
Yield: makes 1 1/2 Cups
Ingredients: 1 ⁄ 2 lb. fresh tomatillos; 1 clove garlic, peeled and chopped; 4 fresh serrano chiles, stemmed and chopped; Salt; 2 tbsp. minced white onion; 2 tbsp. roughly chopped fresh cilantro

Serves
makes 1 1/2 Cups

MAURA MCEVOY

The tart green tomatillo that gives this salsa its hue—and its name—is, after the tomato, the most popular salsa ingredient in Mexico.

Ingredients

¹⁄₂ lb. fresh tomatillos
1 clove garlic, peeled and chopped
4 fresh serrano chiles, stemmed and chopped
Salt
2 tbsp. minced white onion
2 tbsp. roughly chopped fresh cilantro

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Instructions

Step 1

Remove papery husks from tomatillos, rinse, and quarter. Place in a blender or food processor with garlic, chiles, a pinch of salt, and 1⁄3 cup water. Pulse until finely chopped.

Step 2

Transfer to a bowl and stir in onions and cilantro. Season with salt.

Remove papery husks from tomatillos, rinse, and quarter. Place in a blender or food processor with garlic, chiles, a pinch of salt, and 1⁄3 cup water. Pulse until finely chopped.
Transfer to a bowl and stir in onions and cilantro. Season with salt.