Based on Mexican Cooking blog by Douglas Cullen

First, remove the papery husks from the tomatillos.

Then rinse them under warm water to remove the sticky residue.

Add the tomatillos, onion, garlic and peppers to saucepan. Just cover with waterwater.,bring to boil then simmer until tomatillos are soft but have not bursted

Add the boiled ingredients and the water to the blender. Add the salt and cilantro. Blend the ingredients 30 seconds to 1 minute. Maintain some chunkiness rather than liquify the mixture

Heat two tablespoons of oil on high.

Slowly pour the blended salsa into the pan. This develops a deeper richer tasting salsa. This step is called “seasoning.”

Reduce the heat to medium-low and simmer for 20 minutes.

The Importance of Salt

Add 2-3 tsp. salt to your salsa stir well and taste. You will probably want to add more. The salsa is perfectly salted when it is just a little bit too salty when tasted by alone.

Remember that you will be adding salsa to your food to season it and once mixed with the food the salt in the salsa will bring out the flavor of the food without seeming overly salty.

Notes:

Too runny? Simmer until it has reduced to the desired consistency.

• Too thick? Add water 2 tablespoons at a time until the desired consistency is reached.
• Too hot or acidic? Add only one of the following to reduce heat: ½ teaspoon baking soda, 1 to 2 teaspoons sugar, 1 to 2 teaspoons agave syrup.
• Like it hot? You do not have to seed the serrano chiles. You can seed them if you want to reduce the heat of the salsa.

Substitutions

• You can substitute jalapeño chiles for the serranos but the flavor won’t be as bright but it will still be tasty.

Storage

• The salsa will keep in the refrigerator for 3 days.
• This salsa freezes very well. Make a double batch so that you always have some on hand.

Other Names

• You may also know this salsa as green salsa, green sauce, verde salsa, salsa verda, or tomatillo salsa.

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