Cooked Tomatillo Salsa

1. 1

   Place the tomatillos in a saucepan, cover with water and bring to a boil.

2. 2

   Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green.

3. 3

   Drain and place in a blender.

4. 4

   Add the chiles, chopped onion, garlic, salt, and cilantro sprigs.

5. 5

   Blend until smooth.

6. 6

   Heat the oil in a large, heavy saucepan or skillet over medium-high heat until it ripples.

7. 7

   Drizzle in a drop of tomatillo puree to test the heat.

8. 8

   If it makes a lot of noise and sputters immediately, the oil is hot enough.

9. 9

   Add the tomatillo puree, and stir constantly until it thickens and begins to stick to the pan, about 5 minutes.

10. 10

    When you run your spoon down the middle of the pan it should leave a canal.

11. 11

    Stir in the stock, bring to a simmer, and simmer 10 to 15 minutes, stirring often.

12. 12

    The sauce should coat the front and back of your spoon.

13. 13

    Taste and adjust seasoning.

14. 14

    Remove from the heat.

15. 15

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.