A Pati Jinich Recipe
Salsa Verde con Chiles Mixtos
2 cups
Mixed Chile Salsa Verde
Ingredients
- 2 pounds tomatillos, husked and rinsed
- 2 garlic cloves, peeled
- 1 jalapeño
- 1 serrano chile
- 2 chipotles in adobo sauce
- 1 to 2 chiles de árbol, stemmed
- 1 packed cup cilantro leaves and upper part of stems
- Slice of a white onion, about 1 ounce
- 1 teaspoon kosher salt
To Prepare
- Cover the tomatillos, garlic, jalapeño, and serrano with water in a saucepan over high heat and bring to a boil. Reduce heat to medium and simmer for about 10 minutes, until the tomatillos change from a bright to pale green and are cooked through and soft, but are not coming apart.
- Transfer the tomatillos, garlic, jalapeño, and serrano to a blender, along with ½ cup of their cooking liquid, the chipotles in adobo, and chiles de árbol (you may want to add only one chile de árbol at first) and pulse until coarsely pureed.
- Add the cilantro, onion, and salt, and process again until more smooth, but you can still see the tomatillo seeds. Taste for salt and heat, and adjust as needed.
