Ingredients
- 6 tomatillos (tomates verdes), husked and washed, about 2 cups
- 3 tablespoons onion, chopped
- 1 clove garlic
- 2-3 serrano chilies (if using jalapeno peppers use 1)
- Salt, to taste
- 3 cups water (approximately)
How to Make
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Step 1: In a saucepan, bring the water to a boil. Add the chiles and tomatillos, simmer, uncovered, for 12-15 minutes.
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Step 2: Drain, reserving 1/4 cup of the liquid.
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Step 3: In a blender, puree the chiles, tomitillos, garlic and chopped onion, then add the reserved liquid, if needed, to get a saucier texture.
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Step 4: Transfer to a bowl, add salt to taste.
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Step 5: This sauce can be refrigerated for up to 3 days and can also be frozen.
We hope you enjoy this recipe!
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