Raw Green Tomatillo Salsa
While salsas made from red tomatoes are often on the table, especially in central Mexico, it is the green salsas made withtomates verdes, the smaller, papery huskwrapped tomatillos of the same nightshade family, that predominate in most of the country. This simple salsa with its tart chile flavor is a surprising accent for any grilled meat.
Ingredients
Makes about 1 1/2 cups
1/2 pound tomatillos (about 5 or 6), husked, well rinsed, and roughly chopped
2 chiles serranos, stemmed and roughly chopped, including seeds
2 tablespoons roughly chopped white onion
1 teaspoon roughly chopped garlic
1/4 cup chopped fresh cilantro, thick stem ends removed
3/4 teaspoon fine sea salt, or to taste
Starting with the tomatillos, put all of the ingredients in a blender or food processor, then process to a smooth consistency. The salsa should be quite thick, so don't be tempted to add water to thin it. It is best when served right away, but it will keep in the refrigerator for up to 1 day.
FromLa Cocina Mexicana: Many Cultures, One Cuisineby Marilyn Tausend with Ricardo Muñoz Zurita, © 2012 University of California Press
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