This is the intermediate level version of my Simple Green Salsa. This version has a deeper flavor profile, but granted it does take slightly more prep than the four-ingredient substitute. If you aren't rushing out the door in a few minutes, always make this version instead!
|Prep Time||10 minutes|
|Cook Time||10 minutes|
- 10-12 tomatillos husked and washed (about 1 lb.)
- 1 bunch cilantro leaves chopped (about 1 cup)
- 1 serrano chile seeded
- 1 medium sweet onion chopped
- 2 cloves garlic
- 2 limes juiced
- Pinch of salt
- sugar to taste
- Remove the tomatillos from husks. Note: when husked, tomatillos are naturally sticky, so briefly run them under water and pat dry with a paper towel.
- Put the cleaned tomatillos in saucepan and cover with water. Bring to a boil, turn off heat, and let soak for 5 minutes.
- Drain the water and purée the tomatillos in a food processor until it reaches a saucy consistency.
- Add cilantro, serrano chile, onion, garlic, and lime juice. Pulse until combined.
- Season with salt and sugar to taste.
The reason I don't provide an exact measurement for the sugar is because you can go either way with it. The onions will already provide a decent amount of sweetness, so you can add just 1-2 tablespoons of sugar--or, if you like things really sweet, go for more.
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