Green salsa

This is basic to most dishes. Whether as a side/topper on tacos, or in Mexican stews or enchiladas.

Just play around with the number of serranos to fit your heat level. Just remember to completely boil the tomatillos as failure to do so will thicken the salsa like jelly.

This is basic to most dishes. Whether as a side/topper on tacos, or in Mexican stews or enchiladas.

Just play around with the number of serranos to fit your heat level. Just remember to completely boil the tomatillos as failure to do so will thicken the salsa like jelly.

Gabriel Nadales @ognadales

This is basic to most dishes. Whether as a side/topper on tacos, or in Mexican stews or enchiladas.

Just play around with the number of serranos to fit your heat level. Just remember to completely boil the tomatillos as failure to do so will thicken the salsa like jelly.

This is basic to most dishes. Whether as a side/topper on tacos, or in Mexican stews or enchiladas.

Just play around with the number of serranos to fit your heat level. Just remember to completely boil the tomatillos as failure to do so will thicken the salsa like jelly.

Saved

Ingredients

10Tomatillos
20Serrano Peppers
Quarter onion
Cilantro
1 clovegarlic
salt
Lime

Saved

Steps

1

Peal tomatillos & take off the stem from the serrano peppers and wash off the sticky residue
2

Fill the tomatillos and peppers in a sauce pan with enough water to cover them and boil it until the tomatillos turn an off-shade of green and start falling apart.
3

Strain the tomatillos and peppers into a blender with some water, saving the rest of the broth in case it's too thick.
4

In the blender, add garlic clove, onion, salt to taste, 1 whole lime, and cilantro and blend
5

Serve.