2 or more serrano chiles, finely chopped
heaped tablespoon finely chopped white onion
small garlic clove, finely chopped
firmly packed, roughly chopped cilantro
Salt to taste
additional teaspoon finely chopped cilantro (optional)
1. 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.
- Salsa is best within 3 hours, and is also great with chips.
- Find out more about this recipe on Mom Appetit's blog.