Tomatillo Salsa

 

3 cups water

2 cloves garlic

2 ½ teaspoons salt

4 fresh Serrano chili peppers

1 pound tomatillos, husks removed

¼ cup finely chopped onion

½ cup loosely packed fresh cilantro

 


 

 

In a saucepan over high heat, combine the water and 1 teaspoon of the salt and bring to a boil.  Add the garlic, chiles and tomatillos and cook, uncovered, until soft, 8-10 minutes.  Drain, reserving ½ cup of the liquid.  When cool enough to handle, stem the chiles and tomatillos.

 

In a blender or in a food processor fitted with the metal blade, combine the garlic, chiles tomatillos, reserved liquid, cilantro and the remaining 1 ½ teaspoons salt.  Process to form a smooth purée, then transfer to a bowl.  Stir in the chopped onion.

 

Let the salsa cool to room temperature, then serve.  The salsa can be stored tightly covered in the refrigerator for up to 1 week.  Makes 2 cups.