Tomatillo Salsa Verde

1. 1

   Put tomatillos, onion, garlic, and chile in a 2- to 3-qt. saucepan with 2 cups water. Cover and bring to a boil over medium-high heat, then reduce heat and simmer until tomatillos start to split, 10 to 12 minutes. Uncover and set aside to cool about 45 minutes (don't drain).

2. 2

   Reserving liquid, transfer ingredients from pan to a blender with a slotted spoon. Add 1/4 cup tomatillo water to blender and puree until smooth.

3. 3

   Add cilantro and pulse three or four times. Pour salsa into a bowl and stir in lime juice and salt to taste.

4. 4

   Make ahead: Up to 4 days, chilled airtight.

5. 5

   Allow 30 minutes, plus 45 minutes to cool

* Per serving · 4 servings · Values may vary.

No additional tips available.