Salsa Verde (Mexican Green Tomato Sauce)

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READY IN: 20mins
SERVES: 8
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb tomatillo, husks removed and rinsed
  • 3
    serrano chilies, finely chopped
  • 12
    cup cilantro, roughly chopped and loosely packed
  • 2
    tablespoons cilantro, roughly chopped for garnish
  • 1
    garlic clove, roughly chopped
  • 2
    tablespoons white onions, roughly chopped
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DIRECTIONS

  • Put the tomatillos whole in a small saucepan, barely cover with water, and bring to a simmer. lower the heat and continue cooking until soft but not falling apart, about 5 minutes depending on size. Drain, reserving the cooking water.
  • Using a molcajete: Mash and grind together the chiles, 1/2 cup cilantro, the garlic, onion, and salt. Add the tomatillos a few at a time, crushing and grinding well after each addition and adding a little of the cooking liquid until you have a textured sauce of medium consistency. You will probably need about 1/2 cup or even more of the cooking liquid.
  • Using a blender: Put 1/3 cup of the cooking water into the blender jar. Add the chiles, 1/2 cup cilantro, the garlic, and the onion and grind to a paste. Add the tomatillos a little at a time, blending with about 1/3 cup more of the cooking liquid until you have a textured sauce of medium consistency. Add salt to taste.
  • To serve: Sprinkle the top with the extra cilantro.
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