Categories: Mexican
Ingredients
- 1 lb. tomatillos, husked and rinsed
- 1 small white onion, quartered
- 1 serrano chile pepper, stemmed and halved lengthwise
- 3 garlic cloves
- 1/2 small bunch cilantro, leaves and tender stems separated
- Kosher salt
- Juice of 1/2 to 1 lime
Directions
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Combine the tomatillos, onion, serrano (including the seeds), garlic, cilantro stems and 1 tsp salt in a medium saucepan. Add enough water to just cover the vegetables and bring to a boil over medium-high heat. Reduce the heat and simmer until the tomatillos are tender and slightly darkened, about 15 minutes. Let cool slightly.
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Transfer the vegetables to a blender with a slotted spoon; reserve the cooking water. Add the cilantro leaves and puree until smooth, adding a few tablespoons of the reserved cooking water if the salsa is too thick. Let sit 30 minutes to let the flavors develop. Add lime juice and salt to taste.