Lunch: Tomatillo Salsa Verde

Chef and cookbook author Joanne Weir first made this tangy, mellow salsa at Copita, her restaurant in Sausalito, California. It's still her favorite salsa for chips, chicken tacos, and enchiladas verde. She also customizes it by adding mint or avocado--or

Ingredients

1 1/4 pounds medium tomatillos, husks and stems removed, rinsed
1/2 small onion, peeled
1 small garlic clove, peeled
1 serrano chile, stem removed
1/2 cup chopped cilantro
About 1 tbsp. lime juice
About 1 1/2 tsp. kosher salt

Instructions

Put tomatillos, onion, garlic, and chile in a 2- to 3-qt. saucepan with 2 cups water. Cover and bring to a boil over medium-high heat, then reduce heat and simmer until tomatillos start to split, 10 to 12 minutes. Uncover and set aside to cool about 45 minutes (don't drain).
Reserving liquid, transfer ingredients from pan to a blender with a slotted spoon. Add 1/4 cup tomatillo water to blender and purée until smooth.
Add cilantro and pulse three or four times. Pour salsa into a bowl and stir in lime juice and salt to taste.
Make ahead: Up to 4 days, chilled airtight.

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