For a spicier salsa verde, replace the tomatillos with 10 more serrano chilies. Although it will lack the subtle sweetness that tomatillos provide, its insane kick goes great with seafood.
For a creamy sauce, cook the ingredients in boiling water instead of toasting them and blend with an avocado.
- 4 tomatillos
- 2 serrano chilies, without stem
- 1 small white onion, peeled and cut into quarters
- 2 cloves garlic
- juice of 1/2 lime
- 1 tsp salt
Fresh ingredients for salsa verde
Toast the tomatillos, chilies, onion, and garlic on a skillet or heavy bottomed frying pan until lightly blackened. The tomatillos will probably take a little more time than the other ingredients.
The ingredients are blackened and ready to be turned into salsa verde
Rough chop the tomatillos, chilies, onion, and garlic. Add chopped vegetables to a blender and blend until mostly smooth with a few remaining lumps. Transfer to a bowl and stir in the lime and salt.
This salsa is best eaten the day it is made. If you wish to keep it longer, refrigerate and eat within two to three days before the flavors muddy and degrade.
[...] check out the carnitas and salsa verde recipes to make it [...]