Photo by Todd Coleman
Tart and fiery, this classic bright-green salsa shows off the flavor of tomatillos and the lovable grassy sharpness of fresh unripe chiles. Serve it with anything that would benefit from lively contrast, such as Chopped Fried-Fish Tacos .
Cooks' Note
Want a more velvety version with the same thrilling flavors? Just double the amount of chiles, bump up the salt by ½ teaspoon, add ½ cup water, and scoop in the flesh of a large, ripe Hass avocado before you blend.
Recipe information
Yield
Makes about 1½ cups
Ingredients
½ pound tomatillos (5 or 6), husked, rinsed, and coarsely chopped
½ cup coarsely chopped cilantro
2 fresh jalapeño or serrano chiles, coarsely chopped (including seeds), or more to taste
1 large garlic clove, peeled
2 tablespoons chopped white onion
1½ teaspoons kosher salt
Preparation
Put the tomatillos in a blender first, then add the remaining ingredients. Pulse a few times, then blend until the salsa is very smooth, at least 1 minute. Season to taste with additional chile and salt, and blend again.
Reprinted with permission from Tacos, Tortas, and Tamales by Roberto Santibañez with JJ Goode, © 2012 John Wiley & Sons, Inc.
Recipe notes
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