3 cups water
2 ½ teaspoons salt
2-3 cloves garlic
4 fresh serrano chili peppers (or your favorite hot pepper)
1 lb. tomatillos, husks removed (about 10-12 tomatillos)
½ cup loosely packed fresh cilantro sprigs
¼ cup finely chopped onion
The husked tomatillos will feel “sticky” and rinsing in warm water will remove the husks and any residual film.
In a saucepan over high heat, combine the water and 1 teaspoon
of the salt and bring to a boil. Add the garlic, chilies and tomatillos and
cook, uncovered, until soft, 8-10 minutes. Drain, reserving ½ cup (4
oz) of the liquid. When cool enough to handle, stem the chilies and tomatillos.
In a blender or in a food processor, combine the garlic, chilies (If you are not sure how hot the pepper you selected is, put it in processor a little at a time and taste), tomatillos, reserved liquid, cilantro and the remaining 1 ½ teaspoons salt. Process to form a smooth puree, then transfer to a bowl. Stir in the chopped onion.
Salsa can be stored tightly covered in the refrigerator for up to one week. Tomatillos can be stored for up to one month. Place unhusked tomatillos in a paper bag in your refrigerator.