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00Ingredients
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1 pound fresh green tomatillos
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3 tablespoons finely chopped red onions
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2 serrano chiles, seeds and stems removed, minced
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1 small bunch cilantro, coarsely chopped
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Juice of 1 lime
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1 to 2 tablespoons olive oil (optional)
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Sugar to taste (optional)
Instructions
Husk the tomatillos and wash them thoroughly under very hot water. Cool under running water, and coarsely puree in food processor or blender. Add the onions, serrano chiles, cilantro, and lime juice and pulse until coarsely chopped.
Remove the bowl and add olive oil if you wish to adjust the consistency. Add some sugar if the tomatillos are too sour.
| Servings |
| 2 cups |
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n Mexico, all sauces are salsas, regardless of whether or not they are cooked. But in the U.S., a salsa usually refers to an uncooked sauce. This is one of the simplest--yet tastiest--uses of serrano chiles. Serve this as a dip for chips or as a marinade and basting sauce for grilled poultry and meat.
Ingredients
InstructionsHusk the tomatillos and wash them thoroughly under very hot water. Cool under running water, and coarsely puree in food processor or blender. Add the onions, serrano chiles, cilantro, and lime juice and pulse until coarsely chopped. Remove the bowl and add olive oil if you wish to adjust the consistency. Add some sugar if the tomatillos are too sour.
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