- 1 pound tomatillos, husks removed, rinsed
- 1 garlic clove
- 2 jalapeño or serrano chiles, or to taste
- 1/3 cup coarsely chopped white onion
- 1 cup cilantro leaves and top part of stems
- 1 teaspoon kosher or coarse sea salt, or to taste
- 3 teaspoons vegetable oil
- Place the tomatillos, garlic, and chiles in a medium saucepan and cover with water.
- Bring to a simmer and cook until the tomatillos change from bright green to pale green and are soft but not falling apart, about 10 minutes. With a slotted spoon, transfer the tomatillos, garlic, and one of the chiles to a blender or food processor. Add the onion, cilantro, and salt and purée until smooth.
- Taste for heat, and add more chile if necessary until you have the desired amount of heat. Heat the oil in a medium saucepan over medium heat until hot but not smoking.
- Pour the salsa into the saucepan and cook, stirring occasionally, until thickened slightly, 6 to 8 minutes. Serve hot or warm.
