A great counterpoint to rich foods (such as braised pork tostados), is a bright, tart tomatillo based salsa known as a salsa verde. This salsa can be made as rich or mild as desired by adjusting the levels of chiles included in the dish. If you would like to really up the spice level of this salsa, add up to 5 toasted chiles de árbol. When purchasing, look for firm tomatillos with husks on. Enjoy!
- 12 ounces fresh tomatillos
- 1 to 2 whole serrano chiles, stemmed
- ½ medium yellow onion peeled
- 2 to 3 cloves garlic, peeled
- kosher salt
- Peel husks off the tomatillos and rinse them thoroughly under lukewarm water until their skin is smooth and no longer sticky.
- Put tomatillos, serrano chiles and onion in a large saucepan and add enough water to cover.
- Bring to a simmer, uncovered, over medium heat and cook until the tomatillos change color and just start to soften; about 5 minutes.
- Remove ingredients from pan with a slotted spoon (reserve cooking liquid) and put them in a blender.
- Add garlic and up to ¼ cup of the cooking liquid to blender.
- Blend on low until your desired consistency has been reached. Add more cooking liquid if necessary.
- Pour salsa into bowl and season with salt to taste, starting with about 1 teaspoon.
- Note: remember not to touch your eyes when working with any form of chiles.