Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 1 cup
Ingredients
8 tomatillos* (about 10 ounces), husks discarded
2 fresh jalapeño chiles with seeds, chopped (wear rubber gloves)
1 small handful fresh coriander leaves, washed well and spun dry
1/4 cup water
1/2 small white onion, chopped fine
1/4 teaspoon coarse salt, or to taste
- available at Mexican markets, specialty produce markets, and some supermarkets.
Preparation
Step 1
Rinse tomatillos under warm water to remove stickiness and dry them. Quarter tomatillos and in a blender purée with jalapeño, coriander, and water until very smooth.
Step 2
In a bowl stir together tomatillo mixture, onion, and salt. (Salsa may be made 10 hours ahead and chilled, covered. Bring salsa to room temperature before serving.)
La Parilla: The Mexican Grill, published by Chronicle Books.
