Tomatillos, a staple in Mexican cooking, add a complex, tangy flavor to this salsa.
- Yield: Makes 4 cups
Source: Martha Stewart Living, May 2008
- 14 tomatillos (about 14 ounces), husked and rinsed
- 1/2 large white onion, coarsely chopped (about 1 cup)
- 3 garlic cloves
- 3 chiles de arbol or other dried red chiles, plus more if desired
- Coarse salt
Place tomatillos in a large saucepan, and cover with water. Bring to a boil, and reduce heat to simmer until tomatillos have softened but not burst, about 5 minutes. Reserve 1 cup cooking liquid. Strain tomatillos through a fine sieve.
Puree tomatillos, onion, garlic, chiles, 2 teaspoons salt, and 1/2 cup reserved cooking liquid in a blender or food processor until smooth. For a thinner consistency, add remaining cooking liquid. Season with salt to taste.