Tomatillo Salsa Verde

• Prep10 min
• Cook20 min
• Total45 min
• Serves8

Ingredients

• 900 g water (3 3/4 cups), for cooking
• 500 g tomatillos, husked, rinsed and halved (about 10 medium)
• 2 serrano peppers, stems removed (or 1 jalapeño)
• 60 g white onion, in pieces (1/2 small)
• 1 garlic clove
• 20 g fresh cilantro, leaves and tender stems (2/3 cup)
• 1 tsp salt
• 1/2 tsp sugar, optional, if the tomatillos are very tart

To serve

• Lime wedges

Instructions

1. Place the water in the mixing bowl, insert the simmering basket and add the tomatillos and serranos. Cook 18 min/100°C (212°F)/speed 1, until the tomatillos turn olive green and soft but have not burst.
2. Lift out the simmering basket with the spatula hook and let it drain for a minute. Pour out the cooking water, saving 60 g (1/4 cup) in case the salsa needs thinning.
3. Put the tomatillos and serranos back in the empty mixing bowl and add the onion, garlic, cilantro, salt and sugar (if using). With the measuring cup in place, blend 30 sec/speed 4-8, increasing speed gradually, until smooth with tiny flecks of cilantro.
4. Taste and add more salt, or a squeeze of lime if you like it sharper. If it is very thick, add 30 g (2 tbsp) of the saved water and mix 5 sec/speed 5.
5. Transfer the salsa to a bowl or jar and let it cool for 15 minutes; it thickens a little as it cools. Serve with lime wedges.

Tips

• Use it for enchiladas verdes, or make chilaquiles verdes: simmer 500 g (2 cups) of salsa in a large skillet on the stove for 3 minutes, toss in 200 g (7 oz) of thick tortilla chips and top with crema and queso fresco. It is just as good on tacos, carnitas and eggs.
• To steam instead: place 500 g (2 cups) water in the mixing bowl, put the tomatillos and serranos in the Varoma dish, set the Varoma in position and steam 20 min/Varoma/speed 1. Empty the bowl and continue with step 3.
• For a creamy taquería-style salsa, let the salsa cool, add 1 ripe avocado and blend 15 sec/speed 6. Serve it the same day.
• Plain salsa verde keeps 5 days in a closed jar in the fridge, or 3 months in the freezer.