Salsa Verde

Ingredients

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

Steps

1. Use a blender to purée the tomatillos, cilantro, serrano, onion and garlic until smooth. Heat the vegetable oil in a medium saucepan, then put in 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, and let cool.