Raw Green Tomatillo Salsa
While salsas made from red tomatoes are often on the table, especially in central Mexico, it is the green salsas made with tomates verdes, the smaller, papery huskwrapped tomatillos of the same nightshade family, that predominate in most of the country. This simple salsa with its tart chile flavor is a surprising accent for any grilled meat.
Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
1/2 pound tomatillos (about 5 or 6), husked, well rinsed, and roughly chopped
2 chiles serranos, stemmed and roughly chopped, including seeds
2 tablespoons roughly chopped white onion
1 teaspoon roughly chopped garlic
1/4 cup chopped fresh cilantro, thick stem ends removed
3/4 teaspoon fine sea salt, or to taste
Preparation
Starting with the tomatillos, put all of the ingredients in a blender or food processor, then process to a smooth consistency. The salsa should be quite thick, so don't be tempted to add water to thin it. It is best when served right away, but it will keep in the refrigerator for up to 1 day.
From La Cocina Mexicana: Many Cultures, One Cuisine by Marilyn Tausend with Ricardo Muñoz Zurita, © 2012 University of California Press
