- About 1 pound tomatillos, husks removed and rinsed
- 1 small bunch of cilantro (about a cup, roughly chopped)
- 2 to 3 hot green chili peppers (serranos or jalapeños work well - the quantity you use is entirely up to you, start with less and add more depending on how hot you like your salsa)
- 1/2 small lime, freshly squeezed
- 1/2 small onion (about 1/4 cup, chopped)
- 1 to 2 cloves of garlic
- Salt, to taste
- To make raw salsa (salsa verde cruda): Roughly chop all the ingredients (except the lime and salt) and place in a food processor. Start with one chili and add more as needed, depending on how spicy you like it. Blend until your salsa has reached a smooth consistency (small chunks are ok). Add the lime juice and salt, tasting and adding as needed, and give one final whir. If your salsa has too much liquid simply spoon it off. But a little liquid is fine, it's tasty stuff! Keep your salsa in the fridge for up to a week.
- To make cooked salsa (salsa verde cocida): Place the tomatillos (chopped in half and cut side down) and half the onion on an oiled roasting pan. Roast for 15 to 20 minutes at 450F until soft. (If you wish, you can switch to broil for the last few minute to lightly char your tomatillos for a grilled smoky flavor). Place everything in the food processor, as for the raw salsa and puree.