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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.

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