Makes about 2 cups
- 1pound tomatillos, husks removed, rinsed
- 1garlic clove
- 2jalapeño or serrano chiles, or to taste
- 1/3cup coarsely chopped white onion
- 1cup cilantro leaves and top part of stems
- 1teaspoon kosher or coarse sea salt, or to taste
- 3teaspoons vegetable oil
- Place the tomatillos, garlic, and chiles in a medium saucepan and cover with water. Bring to a simmer and cook until the tomatillos change from bright green to pale green and are soft but not falling apart, about 10 minutes.
- With a slotted spoon, transfer the tomatillos, garlic, and one of the chiles to a blender or food processor. Add the onion, cilantro, and salt and purée until smooth. Taste for heat, and add more chile if necessary until you have the desired amount of heat.
- Heat the oil in a medium saucepan over medium heat until hot but not smoking. Pour the salsa into the saucepan and cook, stirring occasionally, until thickened slightly, 6 to 8 minutes. Serve hot or warm.
Recipe From: food52.com