8 tomates (verdes)
2 chiles serranos (o mas si la quieren mas picosa)
cilantro al gusto
media cebolla blanca
sal al gusto.
Some of you have left comments asking about some fast, practical recipes. So here is my first one. I started making this salsa when I first moved to the USA and at the time avocados were expensive (8 years ago), and I couldn’t make guacamole as often as I did in Mexico. You can use this salsa for tacos, over rice, on scrambled eggs, etc. It’s a big favorite with friends and family both, enjoy!
2 serrano peppers (or more if you like spicy)
cilantro to taste
Half white onion
salt to taste
Peel and wash the tomatillos and cut the pepper stems off, put them all in a pot and cover them with water. Bring to boil and cook until soft (5-8 minutes). Let them cool down. In a blender or food processor mix the tomatillos and serranos (drain, but save the water), then add cilantro, onion, avocado and salt. Blend and check for texture and salt, if it is too chunky for your taste add some of the saved water from the pot.