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Categories:
garlic Serrano chiles lime juice extra-virgin olive oil kosher salt ground cumin cayenne pepper cilantro yellow onion
Viewed: 26 - Published at: 7 years agoIngredients
- 1 pound tomatillos, husked and rinsed
- 3 garlic cloves
- 1 to 2 serrano chiles (depending on heat), stemmed and seeded
- 1 tablespoon lime juice
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon (or more) kosher salt
- 1/4 teaspoon teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 2 (packed) tablespoons cilantro leaves
- 2 tablespoons roughly chopped yellow onion, rinsed in cool water, drained
Method
- Bring a medium pot of water to a boil and cook tomatillos 6 minutes. Add garlic and cook with tomatillos for 2 minutes more. Drain and rinse with cool water.
- Add tomatillos, garlic, chiles, lime, oil, salt, cumin, and cayenne to a blender or the bowl of a food processor and process until combined but slightly chunky. Add cilantro and onion and lightly pulse to combine. Texture should remain slightly chunky. Season with salt if necessary.
- Salsa can be made 5 days ahead. Chill in a resealable container.
