Tomatillo Salsa

Name: Tomatillo Salsa
Ingredients: 8 tomatillos* (about 10 ounces), husks discarded; 2 fresh jalapeno chiles with seeds, chopped (wear rubber gloves); 1 small handful fresh coriander leaves, washed well and spun dry; 1/4 cup water; 1/2 small white onion, chopped fine; 1/4 teaspoon coarse salt, or to taste; available at Mexican markets, specialty produce markets, and some supermarkets.

7 ingredients

5 steps

Ingredients

8 tomatillos* (about 10 ounces), husks discarded
2 fresh jalapeno chiles with seeds, chopped (wear rubber gloves)
1 small handful fresh coriander leaves, washed well and spun dry
1/4 cup water
1/2 small white onion, chopped fine
1/4 teaspoon coarse salt, or to taste
available at Mexican markets, specialty produce markets, and some supermarkets.

Directions

1

Rinse tomatillos under warm water to remove stickiness and dry them.
2

Quarter tomatillos and in a blender puree with jalapeno, coriander, and water until very smooth.
3

In a bowl stir together tomatillo mixture, onion, and salt.
4

(Salsa may be made 10 hours ahead and chilled, covered.
5

Bring salsa to room temperature before serving.)