Mexican Sauce - Salsa Verde with Tomatillos

makes about 2 cups

• 1 lb. (454 grams) tomatillos
• 3 serrano chiles
• 2 cloves garlic, peeled and minced
• 1/2 medium white onion, chopped
• 1/2 teaspoon toasted Mexican oregano
• 1/2 teaspoon sea salt, or to taste

• 2 tablespoons mild oil, such as canola or safflower

Remove husks from tomatillos and rinse in water to remove stickiness. In a small pot, cover tomatillos with water and simmer until tender, about 10 to 15 minutes, depending on the size of the tomatillos.
While tomatillos are cooking, toast serrano chiles until blackened in a heavy skillet lined with foil.

 

Serranos just beginning to toast

Peel chiles, cut in half lengthwise and de-seed, using the blunt point of a butter knife. Wear gloves for this operation if you have tender skin. (See note below.)If you want extra heat, leave the seeds in. Chop chiles. Toast oregano in a dry, hot skillet for 30 seconds, or until fragrant. Do not allow to brown.
Put drained tomatillos and all other ingredients, except oil, in a blender. Blend until mostly smooth, leaving small pieces for texture interest. Be sure to hold the lid on very firmly whenever hot ingredients are blended to avoid being burned by splashes. Hot liquids in a blender have a way of expanding and  popping the lid off.
Heat oil in a heavy skillet. When hot, pour blender contents into pan and cook over medium heat for 5 minutes. The salsa will thicken slightly. Taste and adjust for salt.

 

Classic Salsa Verde with tomatillos