- 1 1/4 lbs tomatillos
- 1 white onion
- 4 serrano peppers*
- 4 cloves garlic
- 1 c cilantro leaves, unpacked
- 2 T vegetable oil
- 1 1/2 t salt + more to taste
Remove the husks from the tomatillos and rinse thoroughly. Remove the outer layer(s) and ends of the onion and cut into quarters. Add the tomatillos, onion, serrano peppers, and garlic to a large pot and add enough water to barely cover them (when pressed down—they will float).
Bring to a boil and then reduce heat to low and allow to simmer for 10 minutes. You may need to flip the tomatillos and simmer an additional 5 minutes until they’re a uniform color. Transfer the ingredients to a blender with a slotted spoon. Add the cooking water until the blender is full and discard the rest. Add the cilantro and blend until smooth.
Add vegetable oil to the pot and heat on medium-high until it starts to sizzle. Carefully pour the blended salsa back into the pot. Reduce the heat to low and simmer for 20 minutes. Add the salt and adjust if necessary (you will likely need at least double the salt, but start low and add slowly. The finished result should be salty on its own so it flavors whatever it is used on). If the salsa is too runny, simmer until it reaches the desired consistency. If too thick, add water 2 tablespoons at a time. Great on tacos, breakfast burritos, and more!
Refrigerate and use or freeze within 3 days.
*If you need less heat, remove the seeds.
