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SALSA VERDE
Store airtight in the fridge for up to 2 days.
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2
pounds
tomatillos
available at Mexican markets, husked
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1
small jalapeño or serrano chile
seeded
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1
clove
garlic
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2
tablespoons
olive oil
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Kosher salt
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Bring a large pot of well-salted water to a boil. Add the tomatillos, cover, and boil until tender, about 10 minutes. Drain.
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In a blender, combine the tomatillos, chile, and garlic and blend until smooth.
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Strain the puree through a sieve to remove skins and seeds.
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In a large pan over medium heat, warm the oil. Add the puree and simmer for 5 minutes. Season to taste with salt.