This tangy classic is best when served at room temperature.
Print
Ingredients
-
4 to 5 serrano chiles
-
2 cups chopped fresh tomatillos or canned tomatillos, drained
-
1/3 cup fresh cilantro leaves, chopped
-
6 green onions, chopped
-
2 large cloves garlic, crushed
-
1 tablespoon grated white onion
-
2 tablespoon fresh lime juice
-
1/2 teaspoon salt
Instructions
- Place the serranos on a baking sheet and broil, turning the chiles occasionally, until the skin is dark and blistered.
- Remove from heat and place the serranos in a plastic bag.
- Allow them to steam for 20 minutes or so, then remove from bag and peel off the skin.
- Chop the serranos.
- Combine serranos and all remaining ingredients and chill, covered, for at least 1 hour.
Notes
Salsa will keep, refrigerated, for several days.
Recipe Card powered by