Serrano Salsa Cruda
Ingredients:
1 pound tomatillos, husked and rinsed
2 Tablespoons white onion, chopped
1 bunch cilantro leaves and upper stems (1-2 cups)
1-3 serrano chiles, stemmed
juice of 1 lime
1 teaspoon salt (or more to taste)
2 Tablespoons white onion, chopped
1 bunch cilantro leaves and upper stems (1-2 cups)
1-3 serrano chiles, stemmed
juice of 1 lime
1 teaspoon salt (or more to taste)
Directions:
Place all the ingredients in a food processor and pulse until chunky. Add more (or less, you coward) chiles to taste for desired level of heat. Chill for an hour to allow the flavors to marinate together. Keep in fridge in an airtight container and devour within a week or two.
Notes:
Keep in fridge in an airtight container and devour within a week or two.