FRESH TOMATILLO SALSA

By BobD

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Ingredients

YIELD 1 CUP
1/2 lb small fresh tomatillos, husked and rinsed
1 large garlic clove
1 tablespoon chopped fresh serrano chile with seeds, or to taste
2 tablespoons chopped cilantro
2 tablespoons water

Details

Servings 1
Adapted from gourmet.com

Preparation

Step 1

Coarsely chop tomatillos, then puree with remaining salsa ingredients and 1/2 teaspoon salt in a blender until smooth.

COOKS NOTE: Salsa can be made 4 hours ahead and chilled, covered. Bring to room temperature, about 1 hour, before using.

Leftover salsa keeps 2 days.