Salsa Verde
Learning how to make a great salsa verde is as valuable as learning how to scramble some eggs for breakfast. One of the most versatile salsas you can make, it tastes great on everything from beef to chicken to pork.
Ingredients
- •8.5 ounces green tomatillos milperos (husked and washed)
- •4 serrano chiles
- •0.5 large white onion (quartered)
- •2 cloves garlic (peeled)
- •1 teaspoon dried Mexican oregano
- •0.5 teaspoon cane sugar
- •1 cup fresh cilantro (leaves and tender stems only)
- •0.5 teaspoon ground coriander
- •2 tablespoons grapeseed oil
- •1 teaspoon sea salt
Instructions
- In a saucepan over medium heat, add the tomatillos, serranos, onion, garlic, oregano, cane sugar, and ¼ cup (60 ml) water. Stir and cook until the tomatillos have softened, about 10 minutes.
- In a blender or food processor, blend the tomatillo mixture with the cilantro and ground coriander untill smooth. Set aside.
- In a medium saucepan, heat the oil over medium heat. Add the salsa and bring to a boil. Remove from the heat, season with the salt, and allow to cool before serving.
