Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats. This recipe first appeared in our August/September 2012 issue with Hugo Ortega's article Special Sauce.
Salsa Verde (Green Tomatillo Salsa)
Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats.
Yield: makes About 4 Cups
4 oz. tomatillos, husked and rinsed (available at melissas.com)
4 cloves garlic
2 medium white onions, quartered
2 jalapeños, stemmed
1 tsp. sugar
1 bunch cilantro, stemmed
Kosher salt and freshly ground black pepper, to taste
Place tomatillos, garlic, onions, and jalapeños in a 4-qt. saucepan; cover with water by 1". Bring to a boil; cook until slightly soft, about 5 minutes. Drain and reserve 1 cup cooking liquid.
Transfer to a blender along with reserved liquid, sugar, cilantro, and salt and pepper; pulse until chunky. Transfer to a bowl, and serve at room temperature.