Tomatillo Salsa VerdeDanny Kim
Remove the tomatillo’s papery husk and rinse off any sticky coating before using. This recipe is the perfect complement for our Grilled Fish Tacos.
Recipe information
Yield
Makes about 2 cups
Ingredients
1
pound tomatillos, husked, rinsed, quartered
½
medium onion, coarsely chopped
1
garlic clove, crushed
1
serrano chile, seeds removed if desired, coarsely chopped
¼
cup fresh cilantro leaves with tender stems
Kosher salt
Need to make a substitution?
Preparation
Purée tomatillos, onion, garlic, chile, and cilantro in a blender, adding water as needed, until smooth; season with salt.