Salsa Verde (Mexican Cilantro Jalapeño Salsa)

This recipe is an authentic "salsa verde," or "green sauce," a staple in every Mexican kitchen. It is so simple to make from easy to find ingredients. You make it mild or spicy depending on how many peppers you add. 

1¼ lb tomatillos or green tomatoes
1 white onion
4 serrano chiles
4 cloves garlic
12 sprigs cilantro
2 Tbsp. cooking oil
1½ tsp. sea salt

Remove the papery husks from the tomatillos and rinse to remove the sticky residue. Quarter the onion. Add all of the ingredients except the cilantro and sea salt to a large pot and just cover with water. Bring the water and ingredients to a boil and then simmer for 10 minutes.

Blend the cooked ingredients and the cilantro with the cooking water until smooth (about 30 seconds).

Heat 2 Tbsp. of cooking oil in the pot. Pour the blended salsa back into the pot with the hot cooking oil. Reduce the heat and simmer for 20 minutes or until it has reduced to the desired consistency.

Add the sea salt and adjust if necessary.

Makes 8 servings.

Cook's Notes:

• Too hot or acidic? Add only one of the following to reduce heat: ½ tsp. baking soda, 1 to 2 tsp. sugar, 1 to 2 tsp. agave syrup. Like it hot? You do not have to seed the serrano chiles. You can seed them if you want to reduce the heat of the salsa.
• Storage: The salsa will keep in the refrigerator for 3 days. This salsa freezes very well. Make a double batch so that you always have some on hand.