Salsa Verde

Ingredients

• 1 pound small tomatillos
• 3 serrano chiles, stemmed
• 2 garlic cloves
• 1 1/2 teaspoon kosher salt
• 2 tablespoons neutral oil, such as grapeseed

Steps

1. Put tomatillos in a medium bowl and cover with hot water. Leave for about 5 minutes, until the husks are no longer sticky and come off easily. Drain and remove and discard the husks.
2. Boil water in a large saucepan. Add chiles and cook for 3 to 4 minutes, until no longer bright green. Add tomatillos and cook until fork tender, about 5 minutes. Drain and transfer the vegetables to a blender. Add garlic and salt and process until smooth, about 30 seconds.
3. Warm oil in a large skillet over medium. Pour in the salsa carefully because it will splatter. Cook with frequent stirring until slightly thickened and glossy, about 5 minutes.
4. Cool to room temperature before serving, about 1 hour. Keep cooled salsa in an airtight container in the refrigerator for up to 3 days.