Serve this salsa with Potato, Scallion and Chorizo Crispy Tacos.
Make Ahead: The cooked salsa can be refrigerated in an airtight container for a few weeks. Its pepper-heat level will diminish over the course of several days.
Servings: 2.5 cups
- 1 pound green tomatillos (husks removed), rinsed
- 1 medium clove garlic
- 1 serrano or jalapeño pepper, more or less to taste
- Leaves from 1/2 bunch cilantro
- 3 tablespoons white onion, coarsely chopped
- 1/2 teaspoon kosher or sea salt, or more to taste
- 1 tablespoon safflower or corn oil
Combine the tomatillos, garlic, and the serrrano or jalapeno pepper in a medium pot and cover with water. Place over high heat until it comes to a boil. Reduce the heat to medium and cook for about 10 minutes, or until tomatillos change in color from bright to pale green, are cooked through and are soft but are not coming apart.
Transfer the tomatillos, garlic and pepper (add 1/2 the pepper to start) and 1/2 cup of the cooking liquid to a blender; remove the center of the lid and place a dish towel over it so steam can escape. Puree until smooth.
Add the cilantro, onion and salt; puree until smooth. Taste and add salt as needed. Also taste for heat; you may add the other half or more of the pepper.
Heat the oil in a medium pot over medium heat. Once it is hot but not smoking, add the sauce and bring it to a boil. Reduce the heat to medium; cook for 5 to 7 minutes, until it thickens a bit and deepens its flavor and color. Turn off the heat.
Transfer to a container to cool completely. Refrigerate up to several weeks.
From Patricia Jinich, cooking teacher and chef at the Mexican Cultural Institute in Washington.
Tested by Patricia Jinich.
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