Salsa verde is the sauce every Mexican fridge has a jar of — bright, tangy, and the difference between an okay taco and a great one. It's also one of the fastest sauces you'll ever make.
The tomatillos
Peel off the papery husks and rinse off the sticky residue underneath — that stickiness is normal, just wash it away. Look for tomatillos that are firm and bright green; if they're soft or yellowing, they've gone past their prime and the salsa will taste flat.
Boiling
Boil the tomatillos and serrano chiles together for about 8 minutes, until they're soft and the color shifts from bright green to a duller olive green — that color change is exactly how you know they're ready. Don't overcook them or the salsa turns bitter.
Blending
Blend the tomatillos and chiles with fresh cilantro, a chunk of white onion, and a clove of garlic. Add a splash of the cooking water — not more than a few tablespoons — to loosen the blend to a pourable consistency. Season with salt to taste, starting light since tomatillos already carry some natural saltiness from boiling.
Heat level
One serrano chile gives a mild, background heat. For more kick, add a second chile or swap in a jalapeño with the seeds left in.
Serving
This keeps in the fridge for about a week. Use it over tacos, as the base for enchiladas verdes, spooned over eggs, or simply with tortilla chips.
We carry fresh tomatillos and serrano chiles at all our Metro Vancouver stores — look for them in the produce section.