Salsa Verde

Doesn’t get easier than this and salsa verde is my favorite.  I’m kicking myself for not growing tomatillos this year, but maybe next when we have more space in the garden.  I used this for shredded chicken in salsa verde, but it’s great with anything.

  • 1 pound tomatillos, papery skins removed
  • 3 serrano chiles, stems removed and coarsely chopped
  • 2 medium garlic cloves, coarsely chopped
  • 1/2 cup coarsely chopped fresh cilantro
  • 1 teaspoon kosher salt

Place tomatillos in a medium saucepan, cover with cold water, and bring to a simmer over medium heat. Cook until tomatillos just give way when pierced with a knife but aren’t falling apart, about 10 minutes. Drain well.

Place tomatillos and remaining ingredients in a food processor or blender until almost smooth (do not overblend or the salsa will be thin and watery). You may need to stop the blender and smash down the tomatillos with a rubber spatula to get the blades moving.

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