Salsa Verde

Ingredients

• 12 tomatillos, husked
• 2-4 serrano chilies
• 10 sprigs cilantro
• 2 garlic cloves
• 1/2 cup chopped white onion
• 2 Tbsp. olive oil
• 1 tsp. sea salt
• Sugar to taste

Instructions

1. Place tomatillos in a 3 quart nonreactive saucepan, cover with water, and cook over medium heat until softened and color fades, approximately 8-10 minutes.
2. Drain tomatillos, reserving 1 cup cooking liquid.
3. Combine tomatillos, chilies, cilantro, garlic, and onion in a blender or food processor; blend until smooth and liquid.
4. Heat oil in the same saucepan over medium heat.
5. Add puree and salt; cook 8-10 minutes, stirring frequently.
6. Taste and add sugar if tomatillos taste bitter.
7. Serve warm or chilled.

Notes

This recipe originates from Fonda San Miguel in Austin, TX. The restaurant has been significant to multiple generations of the Dorsen family, and their green table salsa helped build spice tolerance. The salsa tastes fresh immediately and potentially improves after refrigeration.