Another mainstay salsa in our family, one we often make over a weekend for the week ahead. This green zesty salsa reminds K of the one made by her hosts in Mexico, during her study-abroad trip. This particular recipe is a mild variation -- just an amplification of ingredients, really -- on the recipe in Street Food of Mexico.
Whirled in a food processor (blender can work, too), this results in about 3 cups / 700 ml of salsa. Those averse to onions or garlic or chili heat can reduce their amounts. Though in our opinion this is not an extremely garlic-y or spicy salsa, it has just enough punch of both.
- 10 medium tomatillos, husked
- 1/2 of a white onion
- 4-6 garlic cloves
- 1-2 serrano peppers, stemmed
- 4-6 cilantro / coriander plants, stems and leaves, chopped
- 1-2 tsp of salt
Whirled in a food processor (blender can work, too), this results in about 3 cups / 700 ml of salsa. Those averse to onions or garlic or chili heat can reduce their amounts. Though in our opinion this is not an extremely garlic-y or spicy salsa, it has just enough punch of both.