lina’s tomatillo salsa
ingredients
13 tomatillos
1/2 white onion, roughly chopped
1/2 bunch of cilantro
2 garlic cloves
1/2 serrano pepper, roughly chopped with the seeds the other half left whole
In a small pot, cover the tomatillos with water and bring to a boil, once boiling check continuously for the tomatillos to turn from a bright green to a dull green all over. When the whole tomatillo is turned the darker green, take it out gently with a slotted spoon and place directly into the blender making sure to not carry much water with it. Take them out just when they turn so that they don’t burst in the water.
Add the rest of the ingredients into the blender and blend on high until well blended but still has some seeds and some consistency left to it (so that it isn’t totally and completely pureed. Check for spice, if you like your salsa very spicy, blend in the rest of the jalapeño, or if you just want it a little more spicy add the rest in as directed next*.
Place the blended sauce back into the small pot (with the other half of the serrano *if you want it a bit more spicy), and put on medium high heat. Bring to a low simmer and simmer for about 15-20 minutes. Season with salt and pepper as needed. Serve warm or at room temperature. Also good cold from the fridge the next few days on literally anything.