Also known as "Salsa Verde Cocida", this salsa is ideal for eating with tortilla chips.
|10||tomatillos, husked and rinsed||300 g|
|2||jalapeño pepper, fresh||60 g|
|1 cup||fresh cilantro||30 g|
|1 tbsp||canola oil||15 mL|
|1 pinch||salt [optional]||0.2 g|
- Put the tomatillos, jalapeños, onion and garlic in a small saucepan, cover with water, then put on the stovetop. Bring to a boil and cook until the tomatillos are tender and become yellow-green, about 10 min.
- Remove from the heat, discard the water, and set aside to cool slightly.
- Transfer the ingredients to a blender or food processor, and pulse until coarsely chopped. Add the cilantro and pulse on 'low' until smooth.
- Heat the oil in a pan over moderate heat. Add the salsa and simmer a few minutes, stirring occasionally, until thickened. Season to taste with salt, then serve.
For less spiciness, reduce the amount of jalapeño, or mix in a few avocado slices.