Fresh Tomatillo and Serrano Chili Salsa

Name: Fresh Tomatillo and Serrano Chili Salsa
Cook time: 10 min
Total time: 10 min
Yield: Makes about 1½ cups
Ingredients: 5 medium tomatillos (9 ounces), husked and quartered; 1/4 medium white onion, roughly chopped; 3 serrano chilies, stemmed, seeded and roughly chopped; Kosher salt

Adapted by Courtney Hill

Makes about 1½ cups

10 minutes

Free

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Bright, tangy and moderately spicy, this salsa cruda, or uncooked salsa, requires little knifework and comes together quickly in a blender. We make it with only three ingredients, plus salt, as taught to us by Jorge Fritz and Beto Estúa of Casa Jacaranda cooking school in Mexico City. The fresh, acidic flavor of this salsa makes it an ideal condiment for rich, fatty dishes, but we think it’s great on just about anything, including simple rice and beans, and even as a dip for tortilla chips.

Makes about 1½

cups

10 minutes

5 medium tomatillos (9 ounces), husked and quartered

1/4 medium white onion, roughly chopped

3 serrano chilies, stemmed, seeded and roughly chopped

Kosher salt

Ingredients

5

medium tomatillos (9 ounces), husked and quartered
¼

medium white onion, roughly chopped
3

serrano chilies, stemmed, seeded and roughly chopped
Kosher salt

Recipe

01

In a blender, combine the tomatillos, onion, chilies and ¼ teaspoon salt. Process until smooth, scraping down the blender jar as needed, about 1 minute. Taste and season with salt. If serving right away, transfer to a small bowl; if storing, transfer to an airtight container and refrigerate up to 2 days.