Tomatillo Salsa Verde

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 lb

Tomatillos

1

Serrano Chili , de-stemmed

or more if desired

or Jalapeño

6 sprigs

Fresh Cilantro

1 clove

Garlic , peeled, roughly chopped

1

Small Yellow Onion , chopped

1 tsp

Vegetable Oil

2 cups

Chicken Stock

or Vegetable Stock

Cooking Instructions

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Step 1

Remove husks and stems from Tomatillos (1 lb) . Run them under warm water to remove the sticky residue. In a large pot, boil the tomatillos and Serrano Chili (1) in salted water for about 10-15 minutes until tender and cooked through.

Step 2

Place tomatillos, chiles, Yellow Onion (1) , Garlic (1 clove) , and Fresh Cilantro (6 sprigs) in a food processor. Blend until smooth, but retaining a little texture. Not liquified.

Step 3

Heat the Vegetable Oil (1 tsp) in a large skillet over medium-high heat. When it’s hot enough to make a drop of the salsa mixture sizzle, add all of it to the pan at once and stir frequently for about 4 – 5 minutes until the sauce thickens and darkens.

Step 4

Add the Chicken Stock (2 cups) and bring to a boil. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon. Season with salt to taste.