SALSA VERDE
Ingredients
-
1 1/4 lb. tomatillos or green tomatoes
-
1 white onion
-
4 serrano chiles
-
4 cloves garlic
-
12 sprigs cilantro
-
2 tbsp. cooking oil
-
1 1/2 tsp. salt + to taste
Instructions
-
Remove the papery husks from the tomatillos and rinse to remove the sticky residue.
-
Quarter the onion.
-
Add all of the ingredients except the cilantro and salt to a large pot and just cover with water.
-
Bring the water and ingredients to a boil and then simmer for 10 minutes.
-
Blend the cooked ingredients and the cilantro with the cooking water until smooth. (About 30 seconds)
-
Heat 2 tablespoons of cooking oil in the pot.
-
Pour the blended salsa back into the pot with the hot cooking oil.
-
Reduce the heat and simmer for 20 minutes.
-
Add the salt and adjust if necessary.
Notes
Preparation
-
Too runny? Simmer until it has reduced to the desired consistency.
-
Too thick? Add water 2 tablespoons at a time until the desired consistency is reached.
-
Too hot or acidic? Add only one of the following to reduce heat: 1/2 teaspoon baking soda, 1 to 2 teaspoons sugar, 1 to 2 teaspoons agave syrup.
-
Like it hot? You do not have to seed the serrano chiles. You can seed them if you want to reduce the heat of the salsa.
Substitutions
-
You can substitute jalapeƱo chiles for the serranos but the flavor won't be as bright but it will still be tasty.
Storage
-
The salsa will keep in the refrigerator for 3 days.
-
This salsa freezes very well. Make a double batch so that you always have some on hand.