Salsa Verde

From Kevin Brooker

2013 Sept/Oct

synopsis remove if there isn’t one


  • 12 tomatillos (use canned if necessary)
  • 12 serrano chiles (one for every tomatillo)
  • 1 large white onion, quartered
  • salt
  • lime
  • generous handful of cilantro
  • water to thin (or light beer if you like) since it’s a very hot salsa


Roast half the tomatillos and half the serrano peppers in a 450°F. oven, then run all the ingredients through a blender or food processor.