Salsa Verde

🔥 Prep

• Remove husks from the 500 g tomatillos and rinse them under cold water.
• Rinse 2 jalapeños, slice off stems, and halve them (remove seeds for milder heat).
• Peel and roughly chop 0.5 onion.
• Roughly chop 0.5 cup cilantro, discarding thick stems.
• Peel and mince 2 garlic cloves.

🔥 Cook

• 1. Place the prepared tomatillos, jalapeños, onion, and garlic in a medium saucepan and add enough water to just cover the vegetables.
• 2. Bring to a boil over high heat, then reduce to a medium simmer and cook for 5 minutes until the tomatillos turn a pale green and are slightly softened.
• 3. Using a slotted spoon, transfer the cooked vegetables to a blender; reserve the cooking liquid.
• 4. Add the chopped cilantro to the blender and pulse, gradually adding reserved cooking liquid as needed, until the salsa reaches a smooth, pourable consistency (about 30 seconds of blending).
• 5. Taste and season with salt, if desired, then give the salsa a final quick blend for 10 seconds to incorporate.

🔥 Serve

• Transfer the salsa verde to a serving bowl and garnish with a few whole cilantro leaves.
• Serve chilled or at room temperature with tortilla chips, tacos, grilled fish or chicken, or as a bright topping for enchiladas and burritos.