Salsa Verde
A fresh tomatillo-and-serrano green salsa adapted from Fonda San Miguel in Austin.
| 12 | tomatillos husked | cover w/ water; cook 8-10 min until soft; drain, save 1 cup | blend until smooth and liquid | add puree + salt; cook 8-10 min, stirring often | add sugar if bitter; serve warm or chilled |
| 2 | serrano chilies 2-4 | ||||
| 10 sprig | cilantro | ||||
| 2 clove | garlic | ||||
| ½ cup | white onion chopped | ||||
| 2 Tbsp | olive oil | heat in same saucepan over medium | |||
| 1 tsp | sea salt | ||||
| sugar to taste | |||||
Every detail, step by step:
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
- 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.
- Drain tomatillos, reserving 1 cup cooking liquid.
- Combine tomatillos, chilies, cilantro, garlic, and onion in a blender or food processor; blend until smooth and liquid.
- Heat oil in the same saucepan over medium heat.
- Add puree and salt; cook 8-10 minutes, stirring frequently.
- Taste and add sugar if tomatillos taste bitter.
- 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.