Basic Salsa Verde
Tangy tomatillos, chiles, onion and cilantro blend into a spoonable green salsa for tacos, eggs, chips or anything that needs a kick.
Prep 10 min · Cook 15 min · Total 25 min · Makes about 3 cups
Ingredients
- 1 1/2 pounds tomatillos, husks and stems removed
- 1 to 2 jalapeño or serrano peppers, stem and seeds removed
- 1 small white onion, skin removed, split in half
- 1 bunch fresh picked cilantro leaves and tender stems
- Kosher salt
Directions
Put the tomatillos, serranos, and onion into a medium saucepan, then add enough water to cover. Set the pan over high heat, bring the water to a boil, and then turn it down so it simmers. Let the vegetables simmer until they are completely tender, about 10 minutes; give them a stir now and then so every side gets its turn in the hot water. Drain everything, then move the cooked vegetables to a blender. Drop in the cilantro along with a generous pinch of salt. Run the blender on medium until the salsa turns into a coarse puree, about 30 seconds. Scrape it into a bowl, taste, and adjust with additional salt or lime juice if it needs a little help before serving. Once the salsa has cooled, keep it in a sealed container in the refrigerator for up to 2 weeks.