Miguel's Salsa Verde

3-1/2 to 4 cups

This is an excellent salsa that can be used for dip or a topping for chicken filled enchiladas. The easiest way to make this is with a food processor or blender.


12 tomatillos, husked
2 to 4 serrano chiles
10 sprigs cilantro
2 garlic cloves
1/2 cup chopped white onion
2 Tbsp vegetable oil
1 tsp sea salt
Sugar to taste


Put the tomatillos in a 3 quart nonreactive saucepan and cover with water.
Cook over medium heat until the tomatillos soften and their green color gegins to fade, about 8 to 10 minutes
Drain the tomatillos, reserving 1 cup of the cooking liquid.
Combine the tomatillos, chiles, cilantro, garlic and onion in a blender or food processor and blend until you have a smooth, liquid puree
In the same saucepan used for the tomatillos, heat the oil over medium heat.
Add the puree and salt; cook for 8 to 10 minues, stirring often.
Check seasoning and add a little sugar if the tomatillos are bitter.
Serve warm or chilled.

Fonda San Miguel, Thirty Years of Food and Art by Miguel Ravago and Tom Gilliland