Salsa Verde
(Mexican tomatillo salsa)
Salsa made with tomatillos is a refreshing and bright change from your typical tomato-based salsa. Salsa verde improves in flavor if allowed to rest for 1-2 hours before serving. Tomatillo salsa pairs well with pork, chicken, tamales, enchiladas and is a great dip for tortilla chips.
Makes about 2 cups
- Tomatillos, husk and stem end removed -- 1 pound
- Cilantro, chopped -- 1/3 bunch
- Onion, chopped -- 1/2
- Garlic (optional), crushed -- 1-2 cloves
- Salt -- to taste
- Water -- as needed
Method
- Bring a large saucepan of water to a boil. Add the tomatillos and cook for 8-10 minutes. Remove from heat and drain.
- Add tomatillos and all the remaining ingredients except for water to a blender or food processor. Process until fairly smooth but still slightly chunky. Adjust seasoning and thin to desired consistency with water.
Variations
- Roast the tomatillos in a 350ºF oven for 15 minutes if you like. Or use 2 cups of canned tomatillos and eliminate the cooking step.
- Add 1-3 chopped serrano or jalapeño peppers for some heat.
- Substitute chicken broth for the water when thinning out the salsa.
