The Lake Oswego Farmers Market had fresh amazing-looking tomatillos and I just had to make some salsa verde to eat while watching the football games. This recipe is so easy and as you can see below, this is the color that salsa verde should be... very fresh green!1/2 lb small fresh tomatillos, husked and rinsed
1-2 large garlic cloves, to taste
1 tablespoon chopped fresh serrano chile with seeds, or to taste
2 tablespoons chopped cilantro
2 tablespoons water
Coarsely chop tomatillos, then purée with remaining salsa ingredients and 1/2 teaspoon salt in a blender until smooth.
Cooks’ note: Salsa can be made 4 hours ahead and chilled, covered. Bring to room temperature, about 1 hour, before using. Leftover salsa keeps 2 days.
*** I doubled this and used 1 lb. of tomatillos and added 3 garlic cloves and used ALL serrano seeds. Absolutamente Perfecto...
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