Salsa Verde

This is the basis of green salsa. If you like yours spicier, add more serrano peppers. If you like it mild, add fewer.

Ingredients

15 tomatillos, husked and rinsed

3 serrano peppers

2 cloves garlic, peeled

1 large white onion, finely diced

2 tablespoons water

1 teaspoon ground cumin

fine sea salt, to taste

freshly ground black pepper, to taste

1 bunch cilantro leaves, finely chopped

Equipment

food processor fitted with bottom chopping blade

chef's knife

cutting board

medium saucepot

large spoon

Directions

1. Put the tomatillos, serrano peppers and garlic in the food processor. Process until pureed.

2. Put the tomatillo mixture in the saucepot. Add onion, cumin, water, salt and pepper and mix.

3. Bring to a boil over medium heat.
4. Lower heat to simmer and cook until salsa turns deeper green.

5. Cool completely. Then, stir in chopped cilantro.

Yields about 4 cups

2009 by Allison Lattman