Ingredients

makes about 5 cups

　　2 tablespoons vegetable oil

　　1 small onion, finely chopped (about 3/4 cup)

　　3 garlic cloves, coarsely chopped

　　2 1/4 pounds tomatillos, husked and washed

　　1 fresh serrano chile, stemmed and seeded for less heat if desired

　　2 tablespoons coarsely chopped fresh cilantro

　　1/2 teaspoon coarse salt

　　

Step 1

Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, 1 minute. Stir in tomatillos, 1 cup water, and the chile. Bring to a boil. Reduce to a simmer. Cover, and cook, stirring occasionally, until tomatillos have softened, about 15 minutes. Drain, reserving 3/4 cup cooking liquid. Let cool slightly.

　　

Step 2

Working in batches, purée tomatillo mixture in a food processor with reserved cooking liquid. Add cilantro and salt; pulse to combine. The salsa can be refrigerated in an airtight container up to 3 days.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.