Fresh Tomatillo Salsa

YIELD Makes 1.5 cups

DIFFICULTY Easy

INGREDIENTS

4 medium (about 8 ounces total) tomatillos, husked, rinsed and quartered

1 large garlic clove, peeled and quartered

Hot green chiles to taste (I like 2 serranos or 1 jalapeño), stemmed and roughly chopped

½ to 2/3 cup (loosely packed) roughly chopped cilantro

Salt

PREPARATION

Combine tomatillos, garlic, chile and cilantro in a blender jar or food processor. 

Add ¼ cup water and a generous ½ teaspoon salt.  Process to a coarse puree.  If using a blender, begin blending on low, at first pulsing to get the mixture moving evenly through the blender blades. 

Pour into a salsa dish and thin with a little more water if necessary to give the salsa an easily spoonable consistency.  Taste and season with additional salt, if you think necessary.  Serve right away. 

TAGS

BY CHEF

Rick Bayless

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