Ingredients

  • 3 tablespoons vegetable oil
  • 2 pounds tomatillos, papery husks removed, cut in half
  • 8 to 12 serrano chilies (depending on heat tolerance)
  • ½ onion, peeled
  • 1 garlic clove
  • 6 whole sprigs cilantro, stems included
  • Lime juice
  • Salt
  • Nutritional Information
    • Nutritional analysis per serving (16 servings)

      47 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 0 grams protein; 4 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About 2 cups

Preparation

  1. In a wide skillet, heat oil until shimmering but not smoking. Add tomatillos, chilies, onion (cut side down) and garlic. Cook over medium-high heat, turning often, until vegetables are browned, turning to black, and seared on all sides.
  2. Add cilantro and purée with blender until smooth and creamy, adding a little water if needed to loosen. Season to taste with salt and lime juice. The sauce should be tart and spicy but rounded in flavor.
  • This salsa is good on fish and particularly good with tongue.

10 minutes

Dining and Cooking