Salsa de Tomate Verde (Tomatillo Salsa)

Coastal Living
2 cups


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3 serrano chile peppers
2 cups water
1 pound fresh tomatillos, husks removed
1 teaspoon minced garlic
1/4 cup chopped fresh cilantro
1/4 cup chopped onion
1 teaspoon sea salt


Place chiles and 2 cups water in a medium saucepan; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Add tomatillos; cover and simmer 5 minutes. Remove chiles and tomatillos from water; cool. Reserve water.

Process cooled chiles and tomatillos in a blender 30 seconds or until smooth, stopping twice to scrape down sides. Pour sauce into a bowl; add remaining ingredients. Stir with a wire whisk.

Note: For a thinner sauce, add some of the reserved cooking water. Recipe courtesy of Chef Christine Keff, Fandango, Seattle, Washington.

Created date

October 2002