Green Salsa

This salsa verde takes the cooked approach. Tomatillos and serrano chile get a quick two-minute boil to soften them, then hit the food processor for a smooth puree. Straining out the skins after blending gives you a cleaner, silkier texture.

Raw diced onion, chopped cilantro, lemon juice, and olive oil get stirred in after straining. That combination of cooked tomatillos and raw aromatics is what gives this salsa its layered flavor: tangy and mellow from the boiled fruit, sharp and fresh from the onion and cilantro.

One serrano chile gives moderate heat. The boiling tames some of its raw burn, so the finished salsa has warmth without being aggressive.

Chef Tips

• Boil for only two minutes. Overcooked tomatillos turn mushy and lose their bright, tart flavor.
• Strain through a fine mesh sieve after pureeing. The skins add a grainy texture that detracts from the smooth salsa.
• Stir in the raw onion and cilantro after straining. Blending them in would make the salsa muddy-looking and kill the fresh flavor.
• Chill for at least 30 minutes before serving. The flavors sharpen and meld in the fridge.

Variations

• Roasted version: Char the tomatillos and serrano under a broiler instead of boiling for a smoky, deeper flavor.
• Extra heat: Add a second serrano or a habanero if you want this salsa to really bite.