Salsa Verde

SALSA VERDE

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


This recipe is from Fonda San Miguel in Austin, TX. This restaurant has been a watering hole for 3 generations of Dorsen families and their green table salsa was an important training tool to building our spice tolerance. This recipe is great fresh and may improve with rest in the fridge.



Ingredients


  • 12 tomatillos, husked

  • 2-4 serrano chilies

  • 10 sprigs cilantro

  • 2 garlic cloves

  • ½ cup chopped white onion

  • 2 Tbsp. olive oil

  • 1 tsp. sea salt

  • Sugar to taste



Instructions


  1. 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 begins to fade, about 8 to 10 minutes

  2. Drain the tomatillos, reserving 1 cup of the cooking liquid.

  3. Combine the tomatillos, chilies, cilantro, garlic and onion in a blender or food processor and blend until you have a smooth, liquid puree

  4. In the same saucepan used for the tomatillos, heat the oil over medium heat.

  5. Add the puree and salt; cook for 8 to 10 minutes, stirring often.

  6. Check seasoning and add a little sugar if the tomatillos are bitter.

  7. Serve warm or chilled.