Tomatillo Salsa Verde
This recipe is inspired by a BA recipe from July 2014.
Author: Christopher Kosovich
- 1 lb. husked tomatillos
- ½ coarsely chopped medium onion
- 2 smashed garlic cloves
- 1 coarsely chopped serrano chile
- ¼ cup fresh cilantro leaves with tender stems
- Puree all ingredients in a blender, adding water as needed, until smooth.
- Season with salt.
Makes about 2 cups.