Tomatillo Salsa
From: Fine Cooking MagazineThis salsa is best served within an hour. Serve it as an accompaniment to Grilled Chicken Tacos Alambres, Chile-Rubbed Steak Tacos, or Beer-Battered Fish Tacos.
Servings: Yields about 1 cup
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Ingredients
1/2 pound tomatillos, husks removed
1 large or 1-1/2 small serrano chiles, cored, seeded, and coarsely chopped
2 tablespoons coarsely chopped white onion
2 tablespoons chopped fresh cilantro
3/4 teaspoon kosher salt
1/4 teaspoon finely chopped garlic
Directions
1. Cut the tomatillos into quarters. Put them in a blender, along with the chiles, onion, cilantro, salt, and garlic. Pulse, scraping the sides of the blender with a rubber spatula after a few seconds, until the ingredients are very finely chopped and combined (the salsa should be somewhat smooth, but still have some texture), 30 to 60 seconds.
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