Salsa Verde

Name: Salsa Verde
Ingredients: 1 lb/454 g tomatillos, husked, washed; 1 lb/454 g tomatillos, husked, washed; 8 oz/227 g onions, cut into ¼-in/6-mm slices; 1 serrano, stem removed; 1 oz/28 g roughly cut cilantro, with stems; 1 clove garlic, peeled; 1 cup/240 mL chicken stock; 1 oz/28 g lard; Ground black pepper, as needed; Salt, as needed

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

1 lb/454 g tomatillos, husked, washed
1 serrano, stem removed

Starter
Gluten-free

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