This is one of those salsa dishes that is good all on it’s own with tortilla chips. It’s even better when you add it to tacos or burritos or quesadillas. It’s just yummy and refreshing and fresh and yummy…
You should make this salsa, then make this Salsa Verde Chicken Chili
1 1/2 pounds tomatillos, husks removed
1 -2 serrano chile(s), chopped*
1 garlic clove
1 teaspoon kosher salt, plus more for seasoning
1/2 cup fresh cilantro leaves, coarsly chopped
1 cup white onion, chopped
Grated queso fresco or Cotija cheese, optional
Rinse the tomatillos under cold water. Put them in a pot and cover them with water. Bring to a boil, over medium heat. Reduce the heat and simmer uncovered, until their color has changed and they are cooked and soft but not falling apart, about 10 minutes.
- Oven roasting method: place the tomatillos, peppers, onion and garlic on a foil lined baking sheet and put in a 500 degree oven for 15-20 minutes, until they are slightly charred and the tomatillos are soft.
Add the tomatillos to a blender along with the chile(s), garlic and a teaspoon of salt.
Puree until smooth.
Stir in the chopped cilantro and onion. ( You could add the onion to the blender and do a “quick blend” on them if you want a smoother texture, just don’t over do it )
Taste for salt and add more, if necessary.
*Leave the serrano chile(s) whole if you like the heat – or scrape the seeds and ribs out of the inside of the pepper(s) for a milder version before chopping.
Pour into a serving bowl and garnish with cheese, if desired.