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Green Salsa


DO NOT put more than half of the salsa in the blender at a time. It will explode, the hot salsa will end up everywhere. It is also recommended to remove the center top lid and cover with a towel (folded several times) to help release the steam.

Too runny? Simmer until it has reduced to the desired consistency.
Too thick? Add water 2 tablespoons at a time until the desired consistency is reached.
Too hot or acidic? Add only one of the following to reduce heat: 1/2 teaspoon baking soda, 1 to 2 teaspoons sugar, 1 to 2 teaspoons agave syrup.
Like it hot? You do not have to seed the serrano chiles. You can seed them if you want to reduce the heat of the salsa.


1 1/4 lb. tomatillos or green tomatoes
1 white onion
4 serrano chiles
4 cloves garlic
12 sprigs cilantro
2 tbsp. cooking oil
1 1/2 tsp. salt + to taste

  1. Remove the papery husks from the tomatillos and rinse to remove the sticky residue.
  2. Quarter the onion.
  3. Add all of the ingredients except the cilantro and salt to a large pot and just cover with water.
  4. Bring the water and ingredients to a boil and then simmer for 10 minutes.
  5. Blend the cooked ingredients and the cilantro with the cooking water until smooth. (About 30 seconds)
  6. Heat 2 tablespoons of cooking oil in the pot.
  7. Pour the blended salsa back into the pot with the hot cooking oil.
  8. Reduce the heat and simmer for 20 minutes.
  9. Add the salt and adjust if necessary.



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