Salsa Verde

Ingredients

1 pound (450g) tomatillos, husks removed

1 clove garlic

2 jalapeño or serrano chilies

1/2 cup (26g) chopped onion

3 Tbsp (40ml) oil

cilantro

Directions

1. Place tomatillos, garlic, and chilies in a medium saucepan and cover with

water. Simmer until tomatillos turn pale green, about 10 minutes.

2. Transfer tomatillos, garlic, and chilies into a blender or food processor.

Add the onion and cilantro. Puree until smooth, then salt to taste, usually a

teaspoon (6g) will suffice.

3. Heat oil in a medium saucepan until hot but not smoking. Pour puree into the

pan and cook, stirring occasionally, until thickened somewhat, about 6-8

minutes.

Makes about 2 cups (475mL). Refrigerate leftovers