Salsa Verde

1 ¼ pounds tomatillos

3 to 4 Serrano chiles

1 yellow onion, quartered

1 bunch cilantro, stems trimmed

½ teaspoon ground cumin

Juice of 1 lime

Kosher salt

 

Combine the tomatillos and Serranos in a medium pot and add enough water to cover by several inches. Bring to a boil and simmer for 6 to 7 minutes, or until the tomatillos are soft. Using a slotted spoon, transfer the tomatillos and Serranos to a plate. Let rest for about 15 minutes, or until just cool enough to handle, and then stem the Serranos.

 

Combine the tomatillos, Serranos, onion, cilantro, cumin, and lime juice in a blender and blend until smooth. Season to taste with salt.  

 

Makes 1 generous quart. Heat level: medium/hot. If you like it hotter, use more Serranos. This salsa is delicious with pork, chicken, and seafood, and it’s especially good as a sauce for chicken and cheese enchiladas. Keeps for several days tightly sealed in the refrigerator and freezes well. Serve warm or at room temperature.

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