Tomatillo Salsa

1. 1

   Heat oil in a medium saucepan over medium heat.

2. 2

   Add onion and garlic; cook, stirring occasionally, 1 minute.

3. 3

   Stir in tomatillos, 1 cup water, and the chile.

4. 4

   Bring to a boil.

5. 5

   Reduce to a simmer.

6. 6

   Cover, and cook, stirring occasionally, until tomatillos have softened, about 15 minutes.

7. 7

   Drain, reserving 3/4 cup cooking liquid.

8. 8

   Let cool slightly.

9. 9

   Working in batches, puree tomatillo mixture in a food processor with reserved cooking liquid.

10. 10

    Add cilantro and salt; pulse to combine.

11. 11

    The salsa can be refrigerated in an airtight container up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.