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 |
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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.