Mexican salsa verde

Ingredients

• 600 g fresh tomatillos with husks removed
• 2 pieces fresh green serrano chiles
• 1 piece fresh white onion
• 2 cloves fresh garlic
• 0.5 bunches fresh cilantro
• 1 tsp fine salt
• 1 pinch ground black pepper
• 1 l water

Method

1. Remove the dry husks from the tomatillos, then rinse them thoroughly under cold water, rubbing them with your fingers to remove the sticky film. They should be clean, smooth, and still firm.
2. Remove the stems from the green chiles. Peel the onion and garlic. Cut the onion into large pieces so it cooks at the same pace as the tomatillos.
3. Place the tomatillos, chiles, onion, and garlic in a saucepan. Cover with cold water, bring to a simmer over medium heat, then cook gently until the tomatillos shift from bright green to olive green and become tender under the tip of a knife. Avoid a vigorous boil, which would make the sauce watery and too dull.
4. Drain the vegetables, reserving a little cooking water separately. Let them cool briefly so the steam subsides and the salsa does not harshly cook the cilantro during blending.
5. Put the tomatillos, chiles, onion, garlic, cilantro, salt, and pepper in a blender or tall container. Blend in short pulses until you have a thick, slightly grainy, spoon-coating green sauce. Add only a little cooking water if the blade struggles or the salsa seems too compact.
6. Taste and adjust the salt. The salsa should be distinctly tangy, salted just enough to wake up the tomatillos, and spicy without masking the vegetal freshness.
7. For a classic table salsa, serve warm or at room temperature. For a more stable, better-bound version, return the sauce to a small saucepan and let it simmer very gently for a few minutes, until it thickens slightly and slow bubbles appear on the surface.

Nutrition

Per serving

Energy

53.9 kcal

Protein

1.69 g

Carbohydrate

9.92 g

Fat

1.56 g

Fibre

3.18 g

Calcium

4.23 mg

Iron

0.18 mg

Magnesium

1.98 mg