Behind the Recipes
Salsa Verde by Chef Sue Torres
Makes 4-6 servings
INGREDIENTS:
10 tomatillos (about 1-1 1/4 pounds), husked rinsed and quartered
1 cup cilantro sprigs
1 serrano chile, quartered
1/2 medium, white onion
2 garlic cloves, smashed
1 tablespoon vegetable oil
Salt and pepper to taste
PREPARATION:
1. In a blender, combine the tomatillos, cilantro, serrano, onion and garlic. Puree until smooth.
2. In a medium saucepan, heat the vegetable oil and add blended salsa mixture.
3. Season with salt and freshly ground pepper and bring to a boil.
4. Simmer over moderate heat until reduced to 2 1/2 cups, about 10 minutes. Let cool before serving.
Note: This spicy salsa can be easily made ahead and will keep in the fridge for up to five days.
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