- 6 medium tomatillos, husked and washed
- 1 clove garlic, whole
- ½ white onion, cut into 1-inch chunks
- 1 large jalapeño or serrano chile, stemmed and diced
- 1 teaspoon kosher salt
- 10 sprigs cilantro, stemmed
Place the tomatillos, garlic, onion, jalapeño and salt in a 1½-quart saucepan. Add just enough water to barely cover the tomatillos and quickly bring to a boil over high heat. Boil the vegetables until the tomatillos have softened and the tip of a knife can be inserted, about 5 minutes; do not overcook.
Drain off the cooking water and transfer the contents of the saucepan to a blender, along with the cilantro leaves. Pulse the salsa until smooth. You will still be able to see some seeds, along with flecks of cilantro. Taste and adjust the seasoning as desired.
Serving Ideas: Spoon this salsa onto anything and everything—eggs, simmered or grilled meats, tacos, quesadillas or huaraches (masa cakes) with beans and cheese. This is the salsa used to make classic chilaquiles verdes as well as elegant, rich enchiladas suizas: corn tortillas stuffed with chicken and cheese and bathed in tart salsa verde and rich Mexican-style crema.