For a flavorful change from the usual tomato salsa, try this salsa verde made with tomatillos and cilantro. Serrano or jalapeno chiles add heat?use 1 or 2 depending on how much heat you like.
- 2 teaspoons olive oil
- 1/4 cup chopped yellow onion
- 2 cloves garlic, minced
- 8 to 10 tomatillos, chopped (about 2 cups)
- 1 to 2 serrano or jalapeno chiles, seeded and chopped
- 1/2 cup lightly packed fresh cilantro, coarsely chopped
- 1/2 teaspoon salt
Heat the oil in a saucepan over medium heat. Add the onion, garlic, tomatillos, and chile and cook to mellow the flavors, 5 minutes. Transfer the tomatillo mixture to a food processor. Add the cilantro and salt and pulse until finely minced.
Transfer to a bowl and set aside to cool to room temperature. If not using right away, cover and refrigerate until needed. Properly stored, the sauce will keep for up to 3 days.
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