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Salsa Verde
Preparation info
- Yield:
8
Portions - Difficulty
Easy
Appears in
By Hinnerk von Bargen and Culinary Institute of America
Published 2015
Ingredients
1 lb 454 g 1
Method
- On a grill or in a comal, mark the tomatillos, serrano, onions, and garlic until slightly charred. Set aside to cool.
- In a blender, purée the tomatillos, serrano, onions, garlic, and cilantro, adding water to facilitate the blending.
- In a saucepan over high heat, heat the lard until it smokes. Add the puréed vegetables, bring to a boil, and simmer ove
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