Salsa verde is an everyday salsa that you will see sitting on the table in almost any restaurant in Mexico. The main ingredient is the tomatillo, or tomate verde in Spanish. Literally translated, it means green tomato, but is different. The round fruit is covered in a paper-like husk and has a very tangy and tart flavor. If you are buying them in the grocery, make sure the fruit is firm and bright green with a slightly brown husk. Although mostly cultivated in Guatemala and Mexico, the tomatillo can be grown easily in many parts of the United States. This was the reason/ inspiration for making salsa verde last night. My aunt grew them in Ohio this year, and my mom brought us a bag. Thanks Aunt Margie!
3 cups water
2 1/2 teaspoons salt
2 cloves garlic
4 serrano chiles
1 pound tomatillos, husks removed
1/2 cup cilantro
1/4 cup chopped onion
Bring water and salt to a boil, add tomatillos, chiles and garlic and simmer for 10 minutes. Drain water reserving 1/2 cup of the liquid. Transfer to a blender, add cilantro, 1 tsp salt and puree briefly. Pour to bowl and stir in onion. Serve warm or refrigerate [for up to 3 days].