Green Tomatillo Salsa

  • Yield : about 3 1/2 cups
  • Cook Time : 15m
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  • 1 pound tomatillos, husked and rinsed
  • 1 small white onion, quartered
  • 1 serrano chile pepper, stemmed and halved lengthwise
  • 3 cloves garlic
  • 1/2 small bunch cilantro, leaves and tender stems separated
  • Kosher salt
  • Juice of 1/2 to 1 lime


Step 1

Combine the tomatillos, onion, serrano (including the seeds), garlic, cilantro stems and 1 teaspoon salt in a medium saucepan. Add enough water to just cover the vegetables and bring to a boil over medium-high heat. Reduce the heat and simmer until the tomatillos are tender and slightly darkened, about 15 minutes. Let cool slightly.

Step 2

Transfer the vegetables to a blender with a slotted spoon; reserve the cooking water. Add the cilantro leaves and puree until smooth, adding a few tablespoons of the reserved cooking water if the salsa is too thick. Let sit 30 minutes to let the flavors develop. Add lime juice and salt to taste.

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