Eddie Hernandez's Salsa Verde

Once fresh tomatillos are boiled, they lose their vibrant color and look and taste pretty much like canned, so I’m not ashamed to take a shortcut for this recipe. The more cilantro you add, the greener and fresher tasting this salsa will be. It’s good as both a cold dip or a warm sauce for enchiladas and many other things.

May 26, 2018

Ingredients

SERVINGS: 1 3/4 Cup(s)

2 cups drained, or 1 pound fresh tomatillos, husked and boiled for about 5 minutes until soft
1 or 2 medium serrano chiles, stemmed (remove some or all of the seeds and membranes for less heat)
1/4 cup chopped white onion
1/4 cup chopped fresh cilantro, or more to taste
1 small garlic clove, peeled

Instructions

1. Place the tomatillos, chiles(s), onion, cilantro, garlic, and salt in a blender and puree until quite smooth. (If using fresh tomatillos, you may need to add a tablespoon or so of water to thin the salsa.) Taste and adjust the seasonings as desired. The salsa keeps for up to 3 days, covered and refrigerated.

About this recipe

SALSA VERDE is excerpted from TURNIP GREENS AND TORTILLAS © 2018 by Eddie Hernandez and Susan Puckett. Photographs © 2018 by Angie Mosier. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.

Ingredients

SERVINGS: 1 3/4 Cup(s)

2 cups drained, or 1 pound fresh tomatillos, husked and boiled for about 5 minutes until soft
1 or 2 medium serrano chiles, stemmed (remove some or all of the seeds and membranes for less heat)
1/4 cup chopped white onion
1/4 cup chopped fresh cilantro, or more to taste
1 small garlic clove, peeled