Tomatillo Salsa

Ingredients

• 16 ounces tomatillos – husked and rinsed
• 2 serrano chiles – stemmed; seeded if less heat desired
• 6 cups water
• 0.5 cup white onion – roughly chopped
• 1 clove garlic – peeled
• 0.5 cup cilantro – leaves and tender stems, roughly chopped
• 1 tsp kosher salt
• 1 tbsp vegetable oil

Instructions

1. Remove the husks from the tomatillos and rinse off the sticky residue; remove the stems from the serrano chiles.
2. Put them in a medium saucepan, add the water, and bring to a gentle simmer over medium heat.
3. Simmer until the fruit turns from bright green to olive and is just tender, 8–10 minutes; reserve 1/2 cup cooking liquid and drain the rest.
4. In a blender, combine the white onion, garlic, and cilantro. Add the cooked solids and 1/4 to 1/2 cup reserved liquid, then blend until mostly smooth with a little texture, adding more reserved liquid only if needed for flow.
5. Season with the kosher salt and blend briefly to incorporate.
6. Heat the vegetable oil in a clean saucepan over medium heat. Pour in the blended salsa and simmer, stirring, 3–5 minutes, until slightly thickened and the raw edge mellows.
7. Let cool 10 minutes. Serve warm or at room temperature, or refrigerate in a sealed container for up to 5 days.