Ingredients

• Ingredients
  1. 10 tomatillos (about 1 1/4 pounds)—husked, rinsed and quartered
  2. 1 lightly packed cup cilantro sprigs
  3. 1 serrano chile, quartered
  4. 1/2 medium white onion, chopped
  5. 2 garlic cloves, smashed
  6. 1 tablespoon vegetable oil
  7. Salt and freshly ground pepper

Directions

1. In a blender, combine the tomatillos, cilantro, serrano, onion and garlic and puree until smooth. In a medium saucepan, heat the vegetable oil. Add the salsa, season with salt and pepper and bring to a boil. Simmer over moderate heat until reduced to 2 1/2 cups, about 10 minutes. Let cool.

Make Ahead

The salsa can be refrigerated for up to 5 days.