Salsa Verde

By AllisonClayman

Ingredients

• Ingredients
• 10 tomatillos (about 1 1/4 pounds)—husked, rinsed and quartered
• 1 lightly packed cup cilantro sprigs
• 1 serrano chile, quartered
• 1/2 medium white onion, chopped
• 2 garlic cloves, smashed
• 1 tablespoon vegetable oil
• Salt and freshly ground pepper

Details

Servings 3
Adapted from foodandwine.com

Preparation

Step 1

Directions

In a blender, combine the tomatillos, cilantro, serrano, onion and garlic and puree until smooth. In a medium saucepan, heat the vegetable oil. Add the salsa, season with salt and pepper and bring to a boil. Simmer over moderate heat until reduced to 2 1/2 cups, about 10 minutes. Let cool.


Make Ahead

The salsa can be refrigerated for up to 5 days.