Recipe information
Yield
makes about 5 cups
Ingredients
2
tablespoons vegetable oil
1
small onion, finely chopped (about 3/4 cup)
3
garlic cloves, coarsely chopped
2
1/4 pounds tomatillos, husked and washed
1
fresh serrano chile, stemmed and seeded for less heat if desired
2
tablespoons coarsely chopped fresh cilantro
1
/2 teaspoon coarse salt
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Preparation
Step 1
Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, 1 minute. Stir in tomatillos, 1 cup water, and the chile. Bring to a boil. Reduce to a simmer. Cover, and cook, stirring occasionally, until tomatillos have softened, about 15 minutes. Drain, reserving 3/4 cup cooking liquid. Let cool slightly.
Step 2
Working in batches, purée tomatillo mixture in a food processor with reserved cooking liquid. Add cilantro and salt; pulse to combine. The salsa can be refrigerated in an airtight container up to 3 days.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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