Salsa Verde

By martha-2

The low-heat Mexican classic is a good partner for tacos, enchiladas, and tamales. Try tucking it into a breakfast wrap of scrambled eggs and diced bacon, too. Or use it as a dip for crunchy cauliflower florets.

Ingredients

• Coarse salt
• 12 tomatillos (about 2 1/4 pounds), husks removed, rinsed well
• 2 cloves garlic
• 1 1/2 ounces fresh cilantro (about 1/4 bunch), stems included
• 1 jalapeno chile, ribs and seeds discarded, flesh coarsely chopped
• 1 small white onion, finely chopped
• Freshly ground pepper

Preparation

Step 1

1. Bring a large pot of water to a boil; add salt. Cook tomatillos until pale, about 5 minutes. Drain; cut each into 4 wedges. Puree tomatillos, garlic, cilantro, jalapeno, and onion in a food processor.

2. Transfer tomatillo mixture to a medium stockpot. Bring to a simmer over low heat; cook until thickened, about 15 minutes. Season with salt and pepper.