Easy to make and delicious, this salsa is loosely based on Rick Bayless’ recipe. You can use this as salsa or spoon it over grilled chicken for a real treat. This also makes an excellent sauce for enchiladas verde.
- 8 ounces fresh tomatillos, stemmed, husks removed
- 2 fresh serrano peppers
- 1 small onion, minced
- 6 sprigs cilantro
- Salt to taste
- 1/4 cup water
- Roast tomatillos and peppers until blackened on both sides on a comal or under the broiler. Peel peppers and remove stems seeds and membranes as desired.
- Puree tomatillos and peppers in a small food processor bowl or blender or grind by hand in a molcajete.
- Stir together puree with water, onion, cilantro, and salt to taste.
You might also like: