Ingredients
- 8 ounces fresh tomatillos, stemmed, husks removed
- 2 fresh serrano peppers
- 1 small onion, minced
- 6 sprigs cilantro
- Salt to taste
- 1/4 cup water
How to Make
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Step 1: Roast tomatillos and peppers until blackened on both sides on a comal or under the broiler. Peel peppers and remove stems seeds and membranes as desired.
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Step 2: Puree tomatillos and peppers in a small food processor bowl or blender or grind by hand in a molcajete.
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Step 3: Stir together puree with water, onion, cilantro, and salt to taste.
Tips & Variations
- Comal or broiler access.
- Blender, food processor or molcajete (large mortar and pestle).
We hope you enjoy this recipe!
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