Salsa Verde

By Jahel

Ingredients

• 2 to 4 serrano chiles stemmed and seeded and veins removed (or leave seeds, depending on how spicy you want this to be)
• 1 small white onion half left intact and the other half minced
• 1 large garlic clove
• 1 tablespoon sea salt plus more as needed
• ½ cup cilantro leaves finely chopped

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Remove paper husks from 10 tomatillos; rinse and halve tomatillos. Stem and seed 2 to 4 serrano chiles (or leave seeds, depending on how spicy you want this to be). Halve a small white onion; mince one half. In a medium saucepan combine tomatillos, chiles, intact onion half, 1 large garlic clove, and 1 Tbsp. sea salt. Add water to just cover; bring to boiling. Reduce heat; simmer until tomatillos are translucent and chiles have gone from bright green to a faded khaki color. Transfer all to a blender; cover and puree. Return puree to saucepan; simmer over low until reduced by a third, about 10 minutes. Stir in minced onion and 1/2 cup chopped fresh cilantro. Add more salt if needed. Store in an airtight container in the refrigerator up to 1 week. Makes 2 1/2 cups.