Tomatillo Salsa

4 ingredients
2 steps

Ingredients

  • 12 tomatillos, husked and quartered, about 2 cups
  • 2 cups roughly chopped cilantro leaves and tender stems
  • 1 or 2 serrano chiles, split lengthwise and chopped
  • 1/2 teaspoon salt

Directions

  1. 1
    Puree the ingredients in a blender or food processor with 1/2 cup ice water.
  2. 2
    The salsa is best the day it is made but will keep a couple of days in the refrigerator.

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