Tomatillo Salsa with Serranos

Ingredients for Tomatillo Salsa with Serranos

• 450g tomatillos, husked and rinsed

• 3 garlic cloves

• 1 to 2 serrano chillies (depending on heat), stemmed and seeded

• 1 tablespoon lime juice

• 1 tablespoon extra-virgin olive oil

• 3/4 teaspoons (or more) kosher salt

• 1/4 teaspoons teaspoon ground cumin

• 1/8 teaspoons cayenne pepper

• 2 (packed) tablespoons coriander leaves

• 2 tablespoons roughly chopped yellow onion, rinsed in cool water, drained

How to make Tomatillo Salsa with Serranos

Bring a medium pot of water to a boil and cook tomatillos 6 minutes. Add garlic and cook with tomatillos for 2 minutes more. Drain and rinse with cool water.

Add tomatillos, garlic, chillies, lime, oil, salt, cumin, and cayenne to a blender or the bowl of a food processor and process until combined but slightly chunky. Add coriander and onion and lightly pulse to combine. Texture should remain slightly chunky. Season with salt if necessary.

Salsa can be made 5 days ahead. Chill in a resealable container.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.