Tomatillo Salsa Verde

Ingredients

• 16 ounces tomatillos – husks removed, rinsed
• 3 each serrano chiles – stems removed
• 6 cups water
• 0.5 cup white onion – roughly chopped
• 1 clove garlic – roughly chopped
• 0.5 cup fresh cilantro – coarsely chopped
• 1 tsp kosher salt
• 1 tbsp neutral oil

Instructions

1. Remove husks from the tomatillos and rinse under warm water to remove stickiness; drain well.
2. Place tomatillos and serrano chiles in a saucepan, add water to cover by about 1 inch (approximately 6 cups), and bring to a boil over medium-high heat. Reduce to a simmer and cook until the tomatillos turn olive-green and are just tender, 5–7 minutes. Reserve 0.25 cup of the cooking liquid, then drain.
3. Transfer the solids to a blender; add white onion, garlic, fresh cilantro, kosher salt, and the reserved 0.25 cup cooking liquid. Blend until smooth but still slightly textured, 20–30 seconds.
4. Heat neutral oil in a medium skillet over medium heat until shimmering, about 1 minute. Pour in the blended salsa and cook, stirring, until slightly thickened, glossy, and deepened in color, 3–5 minutes.
5. Let cool to warm or room temperature. If needed, adjust thickness with more reserved cooking liquid and adjust seasoning to taste. Serve with tacos, grilled meats, eggs, or tortilla chips.