Tomatillo Salsa with Serranos

mexican cinco de mayo tomatillo cilantro chile pepper sauce secrets

Rhoda Boone

Makes 2 Cups

Source

Ingredients

1 pound tomatillos, husked and rinsed

3 garlic cloves

1 to 2 serrano chiles (depending on heat), stemmed and seeded

1 tablespoon lime juice

1 tablespoon extra-virgin olive oil

3/4 teaspoon (or more) kosher salt

1/4 teaspoon teaspoon ground cumin

1/8 teaspoon cayenne pepper

2 (packed) tablespoons cilantro leaves

2 tablespoons roughly chopped yellow onion, rinsed in cool water, drained

Method

Bring a medium pot of water to a boil and cook tomatillos 6 minutes. Add garlic and cook with tomatillos for 2 minutes more. Drain and rinse with cool water.

Add tomatillos, garlic, chiles, lime, oil, salt, cumin, and cayenne to a blender or the bowl of a food processor and process until combined but slightly chunky. Add cilantro and onion and lightly pulse to combine. Texture should remain slightly chunky. Season with salt if necessary.

Salsa can be made 5 days ahead. Chill in a resealable container.