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2 or more serrano chiles, finely chopped
1 heaped tablespoon finely chopped white onion
1 small garlic clove, finely chopped
1/3 cup firmly packed, roughly chopped cilantro
8 ounces tomatillos, cooked*
Salt to taste
1 additional teaspoon finely chopped cilantro (optional)
Put the chiles, onion, garlic, and cilantro into a blender or food processor and pulse until finely chopped. Gradually add the tomatillos and blend to a textured consistency. Add salt and sprinkle with the remaining cilantro.
* To cook tomatillos, peel their husks away and dunk them in boiling water for one minute. Turn off the heat and leave covered for 10 minutes, then use right away.
Note: Salsa is best within 3 hours, and is also great with chips.
Find out more about this recipe on Mom Appetit's blog.