Salsa Verde

By angielaine

I tried this for my entry into the 5th annual McKearin Salsa-Thon, and while it wasn't great, after adding lots of salt and cilantro it got better after a few days!

Ingredients

• 14 Tomatillos, husked and rinsed
• 1/2 large white onion, coarsely chopped, about 1 cup
• 3 garlic cloves
• 3 chilies de arbol or other dried red chilies, pus more if desired
• coarse salt

Preparation

Step 1

Place tomatillos in a large saucepan and cover with water. Bring to a boil, and reduce heat to simmer until tomatillos have softened but not burst, about 5 minutes. Reserve 1 cup cooking liquid. Strain tomatillos through a fine sieve. Puree tomatillos, onion, garlic, chilies, 2 teaspoons salt and ½ cup reserved cooking liquid in food processor until smooth. For a thinner consistency add remaining cooking liquid. Season with salt to taste.