The Food Lab
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[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

About This Recipe

Yield: Makes 1 quart
Active time: 5 minutes
Total time: 15 minutes
Special equipment: Blender or hand blender

Ingredients

  • 1 1/2 pounds tomatillos, husks and stems removed
  • 1 to 2 jalapeño or serrano peppers, stem and seeds removed
  • 1 small white onion, skin removed, split in half
  • 1 bunch fresh picked cilantro leaves and tender stems
  • Kosher salt
  • 2 tablespoons fresh juice from about 2 limes

Procedures

  1. Combine tomatillos, serranos, and onion in a medium saucepan and cover with water. Bring to a boil over high heat then reduce to a simmer. Simmer until vegetables are completely softened, about 10 minutes, stirring occasionally to make sure all sides are softened.

  2. Drain vegetables then transfer to a blender. Add cilantro, a large pinch of salt, and 1 tablespoon lime juice. Blend on medium speed until a chunky puree is formed, about 30 seconds. Transfer to a bowl, season to taste with more salt or lime juice if necessary, and serve. Cooled salsa can be stored in a sealed container in the refrigerator for up to 2 weeks.