Tomatillo-Serrano Salsa
serves 2-4
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1 pound tomatillos, skins removed
1 serrano chile, stemmed
1/4 red onion, cut into chunks
1 clove garlic, peeled
1 lime, juiced
1/4 cup olive oil
1/4 teaspoon kosher salt
1 bunch cilantro
1/2 teaspoon sugar
prep: 15 minutes
total: 15 minutes
food processor
Peel the tomatillos and discard their paper skins. Rinse them and pat them dry. Rinse and dry the cilantro. Cut off and discard the bottom part of the stems. Juice the lime. Add all the ingredients to the food processor. Pulse a few times until the ingredients break down, then pureé until smooth. Taste and season with salt, sugar and/or lime juice until you get the right balance.
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