SALSA DE TOMATE VERDE (Mexican green tomatillo sauce, about 2 cups)
2 pounds tomatillos (look for small, bright green tomatillos with fresh husks)
1 large white onion, thinly sliced
2 garlic cloves, roughly chopped
3 serrano peppers, sliced
1 large bunch cilantro, leaves and tender stems chopped
- Remove the husks from the tomatillos. Put the tomatilllos, onion, garlic and serranos in a large saucepan. Add water just to cover and a good spoonful of salt. Bring the mixture to a boil.
- Pour the mixture into a shallow dish. When it’s quite cool to the touch, drain the tomatillo mixture, reserving the liquid. Add the chopped cilantro and puree in a blender, adding some of the liquid if the salsa seems too thick, to obtain a bright green, frothy salsa. Pour the salsa into a serving bowl.
adapted from David Tanis, A Platter of Figs