Boiled Tomatillo and Serrano Green Salsa

What you need

• 500 g (1 lb) tomatillos, husks removed
• 2 serrano chiles, stems removed, or more to taste
• 2 cloves garlic, peeled
• 15 g (1/2 cup) cilantro, leaves and tender upper stems
• 50 g (1/3 cup) white onion, roughly chopped
• 1 tsp salt, or to taste

Method

Restated from the original video

1. 1

   Rinse the tomatillos under warm water to wash off the sticky coating left by the husks.

2. 2

   Put the tomatillos, serranos and garlic in a saucepan and pour in enough water to just cover them.

3. 3

   Bring to a boil over high heat, then turn down to a gentle simmer. Cook until the tomatillos fade from bright green to a dull, paler green and feel soft but still hold their shape, about 10 min.

4. 4

   Lift everything out with a slotted spoon. Keep a cup of the cooking water.

5. 5

   Put the tomatillos, garlic and one of the serranos in a blender with 60 ml (1/4 cup) of the cooking water. Purée until smooth.

6. 6

   Add the cilantro, onion and salt and pulse a few times, so a little texture remains.

7. 7

   Taste. For more heat, blend in the second serrano a piece at a time. Add more salt if it tastes flat.

8. 8

   Let the salsa cool to room temperature before serving. If it thickens too much as it sits, stir in a splash of the cooking water.

9. 9

   Store covered in the fridge for up to 5 days.

Imported from patijinich.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.