Ingredients
Method
- Place the tomatillos, garlic clove, and the chile Serrano or jalapeño in a medium saucepan or pot. Fill the saucepan or pot with water until the ingredients are covered.
- Bring the pot of water to a boil and then reduce heat to medium. Let simmer until the tomatillos change color and begin to soften, about 10 to 15 minutes.
- Once tomatillos are soft and change color, remove all the ingredients from the hot water and let them cool down for a few minutes.
- Transfer the cooled ingredients to a blender and add the cilantro, onion, and salt to taste.
- Blend on medium speed until the salsa gets well incorporated.
Notes
- If you want a spicier salsa, use Chile Serrano. If you want a more mild salsa, use Chile jalapeño.
- Adjust the spice level of the salsa verde by either removing or leaving the seeds and veins of the chiles. If you prefer a mild salsa remove the seeds and veins of the chiles used. If you prefer a spicy salsa leave the seeds and veins. If you want a medium spice level you can remove some but not all the seeds and veins.
- If you prefer spicier salsa, add more chile serrano or jalapeño to taste.
- Blend salsa to desired consistency. If you prefer a chunky salsa, blend at a lower speed, if you prefer a smooth salsa, blend at a higher speed. I prefer a mix of both, so a bit chunky and a bit smooth. I usually blend at a medium speed until I have the preferred texture.
- When blending start at a low speed and then gradually increase the speed to achieve the consistency you like.
- Taste for salt and add more to taste if needed.