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Green Salsa

Source of Recipe

From "Williams-Sonoma: Cooking at Home"


Recipe Introduction

"This versatile condiment complements everything from tacos and enchiladas to grilled meats, chicken, and fish. It is made from tomatillos, which are the same size, shape, and texture as tomatoes but are green and tangy."

List of Ingredients

Salt
2 cloves garlic
4 serrano chiles
1 pound tomatillos, husks removed *
½ cup loosely packed fresh cilantro leaves
¼ cup finely chopped red onion


Recipe

In a large saucepan over high heat, combine 3 cups water and 1 teaspoon salt and bring to a boil. Add the garlic, chiles, and tomatillos and cook, uncovered, stirring occasionally, until the tomatillos are soft, 8 to 10 minutes. Drain, reserving ½ cup of the cooking liquid.

When the chiles and tomatillos are cool enough to handle, stem them. If a milder sauce is desired, seed the chiles.

In a food processor or a blender, combine the garlic, chiles, tomatillos, the reserved cooking liquid, cilantro, and 1½ teaspoons salt and process until fairly smooth. Transfer the mixture to a bowl and stir in the onion. Let cool to room temperature before serving. Or, let cool, cover, and store in the refrigerator for up to 1 week. Bring to room temperature before serving.


Makes about 2 cups



* Removing Tomatillo Husks:
Tomatillos must be husked before use. Hold each tomatillo under warm running water and use your fingers to peel away the brown papery husk and rub away the sticky, resinous substance coating the skin.