Categories: Mexican

Ingredients

• 1 lb. tomatillos, husked and rinsed
• 1 small white onion, quartered
• 1 serrano chile pepper, stemmed and halved lengthwise
• 3 garlic cloves
• 1/2 small bunch cilantro, leaves and tender stems separated
• Kosher salt
• Juice of 1/2 to 1 lime

Directions

1. Combine the tomatillos, onion, serrano (including the seeds), garlic, cilantro stems and 1 tsp 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.

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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