Green Salsa

Submitted by Witch Doctor

"Bottled green salsa can’t compare to freshly made. Whether you use it as a dip, on empanadas or tacos, or cooked in soups or stews, its piquant character perfectly perks up rich flavors."

 

• Ready In: 20mins
• Ingredients: 6
• Yields: 2 cups

ingredients

• 3⁄4 lb tomatillo, husked and quartered
• 2 serrano chili peppers, coarsely chopped
• 1⁄4 small yellow onion, sliced
• 1⁄3 cup water
• 1 teaspoon salt (or as needed)
• 1⁄3 cup coarsely chopped fresh cilantro

directions

1. In a blender or food processor fitted with the metal blade, combine the tomatillos, chilies, onion and water; process briefly until chunky. Add the 1 teaspoon salt and the cilantro and purée until no large chunks remain, about 2 minutes longer.
2. Taste and add more salt, if needed. Pour into a bowl and serve, or cover and refrigerate for up to 3 days.
3. Serving Size = 2 tablespoons.