Salsa Verde

See the RecipeMaura McEvoy

The tart green tomatillo that gives this salsa its hue—and its name—is, after the tomato, the most popular salsa ingredient in Mexico.

Salsa Verde
The tart green tomatillo that gives this salsa its hue—and its name—is, after the tomato, the most popular salsa ingredient in Mexico.
Yield: makes 1 1/2 Cups

Ingredients

  • 12 lb. fresh tomatillos
  • 1 clove garlic, peeled and chopped
  • 4 fresh serrano chiles, stemmed and chopped
  • Salt
  • 2 tbsp. minced white onion
  • 2 tbsp. roughly chopped fresh cilantro

Instructions

  1. Remove papery husks from tomatillos, rinse, and quarter. Place in a blender or food processor with garlic, chiles, a pinch of salt, and 1⁄3 cup water. Pulse until finely chopped.
  2. Transfer to a bowl and stir in onions and cilantro. Season with salt.