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Epicurious

Tomatillo Salsa with Serranos

By Rhoda Boone

5.0

(8)

Image may contain Plant Food Bowl Egg Relish and Curry
Tomatillo Salsa with SerranosPhoto by Rhoda Boone, food styling by Rhoda Boone

This is a spicy yet balanced salsa for green sauce lovers.

Recipe information

  • Yield

    Makes 2 Cups

Ingredients

1 pound tomatillos, husked and rinsed
3 garlic cloves
1 to 2 serrano chiles (depending on heat), stemmed and seeded
1 tablespoon lime juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon (or more) kosher salt
1/4 teaspoon teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 (packed) tablespoons cilantro leaves
2 tablespoons roughly chopped yellow onion, rinsed in cool water, drained

Preparation

  1. Step 1

    Bring a medium pot of water to a boil and cook tomatillos 6 minutes. Add garlic and cook with tomatillos for 2 minutes more. Drain and rinse with cool water.

    Step 2

    Add tomatillos, garlic, chiles, lime, oil, salt, cumin, and cayenne to a blender or the bowl of a food processor and process until combined but slightly chunky. Add cilantro and onion and lightly pulse to combine. Texture should remain slightly chunky. Season with salt if necessary.

  2. Do Ahead

    Step 3

    Salsa can be made 5 days ahead. Chill in a resealable container.

TagsSalsaCondimentMexicanLatin AmericanTomatilloVegetableSerrano ChileChileVeganVegetarianDairy FreeNut FreeGluten FreeQuickEasy30 Minutes or LessBlenderFood Processor

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