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Ingredients
- 1 pound tomatillos, husked and rinsed
- 2 to 4 jalapeno or serrano chiles, seeded for a milder salsa, coarsely chopped
- 1/4 cup chopped onion, soaked for 5 minutes in cold water, drained and rinsed
- 1/4 to 1/2 cup coarsely chopped cilantro (to taste)
- Salt to taste (about 1/2 teaspoon)
- 1/4 to 1/2 cup water, as needed
Method
- Place the tomatillos in a saucepan, cover with water and bring to a boil.
- Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green.
- Remove from the heat.
- Transfer to a blender.
- Add the chiles, onion, cilantro, and 1/4 cup water to the blender and blend to a coarse puree.
- Transfer to a bowl, add salt, and thin out as desired with water.
- Taste and adjust salt, and set aside for at least 30 minutes before serving, to allow the flavors to develop.
