SIMPLE TOMATILLO SALSA

By BobD

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Ingredients

12 tomatillos, husked and quartered, about 2 cups
2 cups roughly chopped cilantro leaves and tender stems
1 or 2 serrano chiles, split lengthwise and chopped
1/2 teaspoon salt.

Details

Servings 2
Adapted from nytimes.com

Preparation

Step 1

Puree the ingredients in a blender or food processor with 1/2 cup ice water. The salsa is best the day it is made but will keep a couple of days in the refrigerator.