Makesabout 1 cup
- Active time:10 min
- Start to finish:10 min
September 2007
This all-raw salsa can be thrown together in just ten minutes. And because it's made with tomatillos rather than tomatoes, it's less sweet and more refreshing than the more familiar red salsa. (We also think it's more interesting for topping Mexican dishes such as huevos rancheros or for eating with tortilla chips.)
-
1/2
lb
small fresh tomatillos, husked and rinsed
-
1
large garlic clove
-
1
tablespoon
chopped fresh serrano chile with seeds, or to taste
-
2
tablespoons
chopped cilantro
-
2
tablespoons
water
Cooks’ note: Salsa can be made 4 hours ahead and chilled, covered. Bring to room temperature, about 1 hour, before using. Leftover salsa keeps 2 days.
