Traditional Mexican green salsa made with cooked tomatillos, green chiles, white onion, garlic, and fresh cilantro, blended into a bright, slightly thick, tangy sauce.
Ingredients
- 500 g fresh tomatillos with husks removed
- 2 pieces fresh green serrano chiles
- 80 g white onion
- 2 cloves fresh garlic
- 0.5 bunches fresh cilantro
- 1 tsp fine salt
- 2 pinches ground black pepper
- 1.5 l water
Method
- Remove the dry husks from the tomatillos, then rinse them under cold water to remove the sticky film. Trim only damaged spots; leave the fruit whole for even cooking.
- Place the tomatillos, serrano chiles, white onion, and garlic in a saucepan. Cover with cold water, bring to a boil, then reduce to a gentle simmer. Cook for about eight to ten minutes, until the tomatillos shift from bright green to olive green and just begin to collapse without fully bursting.
- Drain the vegetables, reserving a little cooking water separately. Let them cool for one or two minutes: steam should still be rising, but the tomatillos should no longer be so hot that they instantly cook the cilantro.
- Blend the tomatillos, chiles, onion, garlic, fresh cilantro, salt, and pepper. Pulse first to preserve a traditional, slightly grainy texture, then blend briefly until you have a spoon-coating, green, glossy sauce that is still a little thick. Thin only if necessary with the reserved cooking water.
- Taste and adjust the salt. The salsa should be tangy, vegetal, and spicy but balanced, with a texture that holds on a spoon instead of running like juice.
- Serve warm or cold. For a more integrated flavor, chill for at least thirty minutes; the color will become slightly duller, but the garlic, chile, and cilantro flavors will round out.
Nutrition
Per serving
- Energy
- 52.2 kcal
- Protein
- 1.63 g
- Carbohydrate
- 9.94 g
- Fat
- 1.33 g
- Fibre
- 2.99 g
- Calcium
- 9.2 mg
- Iron
- 0.25 mg
- Magnesium
- 3.57 mg
